Mary Berry Navarin Of Lamb

Mary Berry’s Navarin of Lamb is made with lamb shoulder, vegetables, white wine, and herbs. It serves six people and takes about 1 hour and 45 minutes to prepare and cook, providing a hearty, flavorful stew perfect for a family meal.

Try More Mary Berry Recipes:

• Mary Berry Beef Stew
• Mary Berry Chicken And Ham Pie Recipe
• Mary Berry Irish Stew

🧡 Why You’ll Love This Navarin Of Lamb Recipe:

• Rich and Flavorful: The combination of lamb shoulder with herbs and vegetables results in a deeply flavorful and rich stew that’s both comforting and satisfying.
• Hearty Meal: With a generous mix of protein-rich lamb and nutrient-packed vegetables like carrots, turnips, and potatoes, this dish makes for a filling and balanced meal.
• Perfect for Special Occasions: The elegant presentation and rich flavors make Navarin of Lamb an excellent choice for dinner parties or special family gatherings.
• One-Pot Wonder: Since everything cooks in one pot, cleanup is minimal, making it an ideal recipe for those busy nights or when you simply don’t want to deal with a lot of dishes.
• Nutrient-Rich: This stew is not only delicious but also packed with vitamins and minerals from the array of vegetables, making it a healthy option.

❓ What Is Mary Berry’s Navarin Of Lamb Recipe?

Mary Berry’s Navarin of Lamb includes lamb shoulder, olive oil, onions, garlic, tomato paste, white wine, stock, flour, a bouquet garni, carrots, turnips, potatoes, pearl onions, peas, and parsley. It’s a hearty, flavorful stew perfect for family meals.

🍖 Mary Berry Navarin Of Lamb Ingredients

• 2 pounds lamb shoulder, cut into 2-inch pieces
• Salt and pepper, to taste
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 2 cups chicken or beef stock
• 2 tablespoons all-purpose flour
• 1 bouquet garni (thyme, bay leaf, parsley)
• 4 carrots, peeled and cut into chunks
• 2 turnips, peeled and cut into chunks
• 8 small new potatoes, halved
• 1 cup pearl onions, peeled
• 1 cup peas (fresh or frozen)
• Fresh parsley, chopped, for garnish

🥘 How To Make Mary Berry Navarin Of Lamb

1. Season the lamb pieces with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the lamb in batches and brown all sides. Remove and set aside.
3. In the same pot, add the chopped onion and cook until translucent. Add the garlic and cook for another minute. Stir in the tomato paste and cook for 2 minutes.
4. Pour in the white wine and scrape up any browned bits from the pot. Add the stock and return the lamb to the pot. Sprinkle with flour, stir well, and add the bouquet garni.
5. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour.
6. Add the carrots, turnips, new potatoes, and pearl onions. Continue to simmer covered for another 30 minutes or until the vegetables are tender.
7. Add the peas and cook for an additional 5 minutes. Adjust seasoning with salt and pepper. Discard the bouquet garni. Garnish with fresh parsley and serve hot.

💭 Recipe Tips

• Browning the Lamb: Ensure the lamb is thoroughly dried with paper towels before browning. This helps achieve a deeper color and richer flavor as moisture on the surface can prevent proper browning.
• Deglazing: When deglazing with white wine, let it reduce by half before adding the stock. This concentrates the wine’s flavor and enriches the overall taste of the stew.
• Slow Cooking: Maintain a gentle simmer while the stew cooks. Rushing the cooking process by boiling can toughen the meat rather than tenderizing it.
• Thickening: If you prefer a thicker gravy, remove 1 cup of the stew liquid, whisk in an extra tablespoon of flour, then stir it back into the pot. Allow the stew to simmer for an additional 10 minutes to thicken.
• Resting Time: Let the stew sit for 10-15 minutes off the heat before serving. This allows the flavors to meld together even further and the liquid to settle, creating a more cohesive dish.

🍟 What To Serve With Navarin Of Lamb?

Serve Navarin of Lamb with Mashed Potatoes or Parmentier Potatoes to soak up the sauce a simple Waldorf Salad, Bean Salad, or Stuffed Pork Tenderloin complement the rich stew for wine, a robust red like Pinot Noir pairs well.

🎚 How To Store Leftovers Navarin Of Lamb?

• Refrigeration: Place the leftovers Navarin of Lamb in an airtight containr and store it in the refrigerator for up to 3-4 days.
• Freezing: If you want to store it for longer, you can freeze leftovers Navarin of Lamb transfer it to a freezer-safe container or resealable bag, and freeze for up to 2-3 months. Thaw in the refrigerator before reheating.

🥵 How To Reheat Leftovers Navarin Of Lamb?

• On The Stovetop: Reheat leftovers Navarin of Lamb in a saucepan over medium-low heat, stirring occasionally until warmed through it takes for up 5-10 minutes.
• In The Microwave: Place leftovers Navarin of Lamb in a microwave-safe dish cover it and heat for up 4-8 minutes stirring in between until heated through.

FAQs

Try More Mary Berry Recipes:

• Mary Berry Lamb Casserole
• Mary Berry Beef Casserole
• Mary Berry Smoked Haddock Lasagne

Mary Berry Navarin Of Lamb Nutrition Facts

Serving Size: 1 cup (240g)

• Calories: 396
• Total Fat: 15g
• Saturated Fat: 6g
• Trans Fat: 0g
• Cholesterol: 80mg
• Sodium: 800mg
• Total Carbohydrate: 25g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 28g