A very simple dish to prepare which makes great use of the slow cooker. This classic French lamb stew is made with onions, carrots and potatoes, absolutely delicious served with crusty bread or a selection of your favourite vegetables.
The cut of lamb used is best end of neck which provides some of the tastiest lamb meat, especially when slow cooked Quite why it called "best end of neck" I am not clear because it comes from the first eight ribs at the front of a lamb. When the whole ruibs are cooked, it is known as rack of lamb.
An expensive cut of meat but deliciously tender and flavoursome. A cheaper cut is simply neck of lamb which is also tasty although not quite so tender.
Ingredients for Lamb Navarin
450g / 1lb Best end neck of lamb
1 tablespoon olive oil
1 medium carrot
1 medium onion
1 medium (approx. 175g) potato
1 tablespoon plain flour
225ml / ½ pint lamb stock
1 teaspoon sugar
1½ tablespoons tomato puree
1 teaspoon dried mixed herbs
Salt and pepper to taste
Top and tail the onions and carrots.
Thinly slice the carrots and onions and dice the potatoes into 1cm / ½in cubes.
Season the lamb with salt and pepper. Heat the oil in the frying pan to a medium heat and brown the chops quickly on both sides, then put them in the slow cooker. Leave the juices in the pan.
Best end neck of lamb
Add the vegetables to the pan and cook them for about 5 minutes, stirring occasionally. Stir in the flour, then gradually add the stock and the remainder of the ingredients.
Bring this just to the boil and transfer to the slow cooker stirring well. If at this stage the stew looks a little thick just add some more stock.
Cooking Vegetables for Lamb Navarin
Cover and cook on low for about 7 - 8 hours or less if it seems to be cooked earlier. To judge if best end of neck of lamb is cooked simply place a fork into the meat and itbshould feel tender and easy to piece
Lamb Navarin in Slow Cooker
Serve onto hot plates. We served our stew with a mixture of our favourite vegetables and roast potatoes.
This casserole freezes very well and only requires re-heating.
Lamb Navarin served with vegetables