May 21 2007

Navarin Printaniere

Today I will roast a shoulder of our own spring lamb with garlic and rosemary and serve it with young vegetables from the garden. I’ll dig up some potatoes and pick mange tout peas. Or perhaps I’ll take a little more time and pleasure to prepare a traditional Navarin Printaniere This is not a dish for stewing lamb. It calls for tender, lean meat which will cook gently but quite quickly. I prefer to cut up a shoulder or even use a boned out loin.

Take a little time to trim off any fat and sinew before cutting the meat into fairly small pieces.

Melt a large piece of butter and a little oil in a heavy oven proof pan that has a well fitting lid. Incidentally, the oil stops the butter burning and becoming bitter. Brown the meat quickly turning it over with a wooden spoon until sealed. Then take it out and set aside.

Chop a shallot and crush a garlic clove or two. Add to the buttery juices in the pan and, heating gently, allow them to soften slightly. Stir in a spoonful or two of flour scraping up the meat juices and mixing to a thin paste. Gradually add some stock and a little tomato puree.

Return the browned meat. Heat gently, adjust the consistency, which should be creamy, by adding more stock if necessary. Bring slowly to the boil, cover the pan with its lid and place in a moderate oven for about an hour. Test the meat with a skewer to see if it is tender. If not return to the oven for a little longer but don’t over do it.

Meanwhile prepare some young fresh root vegetables; new potatoes, very young turnips and whole baby carrots. Once the meat is tender add these and cook for a scant half hour without the lid. Top and tail some mange-tout or shell some peas and broad beans, slice your first runner beans or harvest the early French beans; use what you have in your garden or what you can find in your local farmers market.

Blanche the vegetables very briefly in plenty of boiling water, drain well and add to the lamb. Heat through, skim off absolutely any remaining fat, (there shouldn’t be much if you took time to trim your meat) taste and add salt and freshly ground black pepper. Serve on warm plates with hot, crusty bread.

Follow with fresh raspberries and some really good ice cream. despite the rain I have a bumper crop this year,

No responses yet

Trackback URI | Comments RSS

Leave a Reply