“I love lamb and this navarin from Hell of the North is one of my favourites. Would they share the recipe?”
Aanya Kumar, Richmond, Vic
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Ingredients
Method
Main
1.Tie lamb into a roll about 30cm long and 8cm diameter and secure with kitchen string every 3cm (or ask your butcher to do this). Cut in half crossways to make 2 rolls about 15cm long.
2.Heat oil in a casserole or saucepan that holds the lamb snugly over high heat. Add lamb and brown all over (5-6 minutes), then remove lamb and set aside. Add onion, carrot and butter to pan, reduce heat to medium and sauté until softened and edges are starting to brown (5 minutes). Deglaze pan with wine and simmer until slightly reduced (3-4 minutes).
3.Return lamb to pan with tomato, diced turnip, garlic and herbs. Pour in enough chicken stock to just cover lamb (add water if needed to cover completely), season to taste, cover and simmer gently over medium-low heat until lamb is tender (1-1¼ hours). Set aside in stock for 30 minutes to rest, then skim fat from the top of stock.
4.Remove lamb from pan and strain sauce through a fine sieve into a large frying pan. Reduce stock over high heat until it reaches a glaze consistency (15-20 minutes). Keep warm.
5.Meanwhile, cook baby turnips in a saucepan of boiling water until tender (4-5 minutes), remove with a slotted spoon and set aside. Blanch peas until just tender (1-2 minutes), then drain.
6.To serve, remove string from lamb, thickly slice and place on plates, spoon sauce over and top with baby turnips and peas, and season to taste.
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