Navarin of lamb

A French one pot classic that packs a punch with goodly amounts of vitamin B12, zinc, phosphorus and iron to name a few

Add to food diary

Add to my recipes

Navarin of lamb recipe

Serves:

4

Preparation:

15 Mins

Cooking:

60 Mins

High FODMAP:

Yes

Allergens:

Fish, Celery, Gluten, Sulphur dioxide

Check Your Own Recipe

What are the health benefits of Navarin of lamb?

A French one pot classic that packs a punch with goodly amounts of vitamin B12, zinc, phosphorus and iron to name a few

Ingredients

Method

Ingredients

225g baby carrots

675g lamb neck fillet

12g/1 tbsp mint

250g frozen peas

Salt and pepper to taste

225g young turnips, sliced

600ml vegetable stock (10g/1 x stock cube)

5ml/dash of worcestershire sauce

225g new potatoes

More about these ingredients

Method

1) Preheat the oven to 180°C, Gas 4
2) Chop the lamb into big chunks.
3) Pack the meat and vegetables into a casserole. Season and cover with the stock, Worcestershire sauce and mint.
4) Cover and cook for 50 minutes (test the lamb is tender).
5) Add the peas and continue to cook for a further 10 minutes.