Navarin of Lamb

everydaygourmet.tv

Tricia

2 tbs. olive oil

1 kg of deboned lamb shoulder, sinew and excess fat removed and cut into 8 pieces

Salt and pepper

1 onion, diced

1 large carrot, diced

3 cloves garlic, peeled and bruised

1 sprig of rosemary

1 tbs. flour

1 large tomato, diced

1 cup of white wine

1.5L chicken stock or enough to cover the meat + an extra ¼ of a cup

4 kipfler potatoes (or your favourite waxy potato)

200g green beans, trimmed and blanched

1 bunch asparagus, trimmed and blanched

1 bunch of small salad or spring onions (baby onions), peeled and halved

1 knob of butter

Pinch of sugar

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