Navarin Of Lamb

Preparation time: 10 minutes

Cook time: 1 hour 35 minutes

Nutrition facts (per serving): 391 cal (7g fat, 27g protein, 2g fiber)

Try seasoning the lamb chops and cook them with your favorite veggies and sauces with this exotic recipe. Always serve with boiled rice or mashed potatoes.

Ingredients (8 servings)

2 tablespoons olive oil

8 lamb forequarter chops, trimmed

2 garlic cloves, chopped

1/4 cup plain flour

3/4 cup red wine

1/4 cup tomato paste

2 cups chicken stock

4 small potatoes, peeled, sliced

1 turnip, peeled, cut into wedges

2 carrots, peeled, halved, sliced

5 sprigs fresh thyme

1/2 cup frozen peas

1/3 cup parsley leaves, chopped

Preparation

At 350 degrees F, preheat your oven. Heat about 1 tablespoon oil in a large, heavy-based, flameproof casserole dish over medium heat. Cook the lamb, in batches, for 3 minutes each side until brown. Transfer to a suitable plate. Add the remaining oil to the dish. Add the garlic. Sauté for 30 seconds. Add flour. Sauté for 1 minute. Take it off the heat. Slowly add the wine, stirring constantly. Stir in the tomato paste, stock, and 3 cups cold water. Return dish to heat. Stir until the mixture is smooth. Return the lamb to the dish with potato, turnip, carrot, and thyme. Cover. Bake for 1 hour 30 minutes until the lamb is tender. Add the peas. Bake 5 minutes until soft. Using a spoon, skim fat from the surface and discard. Discard the thyme sprigs. Season with salt and black pepper. Serve sprinkled with parsley.