- large iron-cast soup pot
We chose to make this dish because Avedano's, a local butcher, happened to carry the cut of meat that we needed, and the meat was also inexpensive. It was also a cold day in SF, and lamb stew for dinner sounded like a great idea.
Adapted from JP's Essential Pepin. This is a recipe of his mother's.
|Trim off all the waxy fat from the lamb riblets. Cutting between the rib bones, slice the lamb breasts into 1.5 inch strips.|
|Place lamb in the pot (in a single layer if possible) and brown over medium heat for about 15 minutes, or until well-browned and fat is released.|
|While the lamb browns, wash and prep all produce per the instructions above. Be sure to use a different cutting board and knife than the one used to cut the lamb.|
|Transfer the browned lamb to a plate and discard the fat. Return the lamb to the pot, sprinkle with flour or arrowroot powder and stir.|
|Add the onion, potatoes, carrots, garlic, water, salt, pepper, and herbs. Mix well and bring the mixture to a boil.|
|Cover pot, reduce heat, and simmer for 45 minutes.|
|Add peas and cook, covered, for an additional 5 minutes.|
|Serve in bowls and top with parsley.|
source: Jacques Pepin's Essential Pepin
The lamb navarin can be prepared in advance. After the 45 minute simmer, allow the pot to come to room temp and then store it in the fridge. When ready to serve, simmer the pot, and finish with the peas. If the peas are added too far in advanced, the peas will turn brown.