RCI-SP.004.0223.001
Navarin Lamb
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Tinsley Estate in Venus, Texas in 1987.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- lamb chops2 pounds
- 2 tablespoons
- 1 tablespoon
- 1 tablespoon
- 2 cups
- chopped bacon3 slices
- carrots roughly chopped2 unit
- onions roughly chopped3 unit
- garlic3 clovesgrated
- 1 teaspoon
- potatoes peeled and sliced¾ pound
Method
1
Season the lamb pieces generously with salt and pepper. Heat olive oil in a large heavy-bottomed Dutch oven or braising pot over medium-high heat.
3 minutes
2
Working in batches, sear the lamb pieces on all sides until deeply browned, then transfer to a plate and set aside. Do not overcrowd the pan to ensure proper caramelization.
10 minutes
3
Reduce the heat to medium and add minced garlic to the same pot, sautéing in the remaining oil until fragrant. Stir in the tomato paste and cook for 2 minutes to develop its flavor.
4 minutes
4
Sprinkle the flour over the garlic and tomato paste mixture, stirring constantly to form a paste-like roux. Cook for 1-2 minutes to eliminate the raw flour taste.
2 minutes
5
Gradually pour in the chicken stock while whisking continuously to prevent lumps, scraping up any browned bits from the bottom of the pot.
3 minutes
6
Return the seared lamb to the pot and add fresh thyme sprigs, ensuring the meat is mostly submerged in the liquid. Bring the stew to a gentle boil.
5 minutes
7
Cover the pot with a tight-fitting lid, reduce the heat to low, and braise the lamb until it is fork-tender and the sauce has thickened to a velvety consistency.
90 minutes
8
Remove the thyme sprigs, taste the sauce and adjust seasoning with salt and pepper as needed. Serve the navarin hot, garnished with fresh thyme if desired.