Navarin of Lamb

Lamb Navarin is a French classic – succulent and tender. Traditionally served in spring but we think it’s great all year round as it’s not a heavy dish but still rich in flavour. We add baby carrots, peas and beans at the end. Serve with mash or pasta and a green salad.

Ingredients: Lamb, mirepoix (carrot, celery, onion), beef stock, wine, flour, baby carrot, beans, peas, salt, pepper.