The French can be credited for brainstorming several popular lamb dishes. One fine example is Navarin of Lamb, an exquisite amalgam of lamb stew, mashed potatoes and blanched vegetables that should be served as a main course around the world. It might seem like no small feat to bring all these Foods together, but that's what canned goods and cooking hacks are good for. Just follow the recipe below.

A simple lamb dish

Stew ingredients:

  • 2 lb of lamb neck fillet, boneless and cubed (7.5 x3")
  • 2 tbsp flour
  • 2 tbsp unsalted butter
  • 2 cups hot water
  • 1 chicken bouillon cube
  • 10 oz canned tomatoes, diced
  • 1 cup white wine
  • 1 medium onion, chopped
  • 2 cloves of garlic, diced
  • 2 tsp thyme leaves
  • 2 tsp rosemary leaves

Mash ingredients:

  • 1 lb of potatoes, peeled and quartered
  • 1/4 cup hot milk
  • 2 tbsp unsalted butter
  • Salt and pepper as needed

Vegetable ingredients:

  • 1 can (8.5 oz) mixed vegetables (carrots, peas, beans, corn, and potatoes)
  • 10-12 baby turnips

Lamb directions:

  1. Pour the flour into a bowl and dredge the cubes of lamb in it. Set aside. In a pan, slowly boil the water. Don't over boil.
  2. Divide the butter into four portions. Heat one portion of butter in a large skillet or casserole dish over medium heat, then sauté 1/3 of the lamb and stir occasionally until golden brown. Do the same with the second and third portions of the butter and lamb.
  3. Heat the last portion of butter in the skillet or casserole dish. Add the onions and garlic and sauté until soft and translucent. Add the wine and reduce to half over a simmer. Add the tomatoes, thyme, and rosemary, stir and simmer until the liquid is reduced by another half.
  4. Return the lamb to the skillet or casserole dish. Stir in the water and bouillon cube. Cover and simmer for 1 1/2 hours or until the stew has thickened. Stir the stew occasionally.

Mashed Potatoes directions:

  1. In a large pot, pour enough salted water to submerge the potatoes and bring to a boil. Add the potatoes and boil for about 15 minutes or until tender. Drain.
  2. In a small saucepan, melt the butter over low heat. Add the milk and simmer for 3 minutes.
  3. Transfer the milk mixture to the pot with the potatoes and mash together until smooth and no lumps remain.
  4. Season to taste.

Vegetable directions:

  1. In a pan, boil the mixed vegetables in the liquid they came in for 2-3 minutes. Drain and place in ice water.
  2. Boil the turnips in the pan for 3-4 minutes. Drain and place in the ice water.
  3. Remove all vegetables and set aside.

Assembly:

  1. To serve, start by dividing the mash, lamb, and vegetables among 4 plates in that order.
  2. Stack the components on top of each other starting with the mash, followed by the lamb, and finish with the vegetables or place the vegetables next to the stack.
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