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 Slow Cooker Navarin of Lamb Recipe

A very simple dish to prepare which makes great use of the slow cooker. This classic French lamb stew is made with onions and potatoes, absolutely delicious served with crusty bread or a selection of your favourite vegetables.

KEY POINTS

 Pre-cooking Time:  10 minutes  Cooking Time:

  7 - 10 hours (see notes)

 How Difficult  Very easy  Freeze?   Yes
 Servings

 2

INGREDIENTS

Click picture to see ingredients enlarged

 Ingredients

Metric

Imperial

USA

 Best end neck of lamb 450 grams 1lb
 Olive oil 15 ml 1 tblsp
 Large carrot 1
 Medium sized onion 1
 Potato 175 grams 6 ozs
 Plain flour 1 tblsp
 Lamb Stock 225 ml ½ pint 1¼ cups
 Sugar 5 ml 1 teaspoon  
 Tomato puree 25ml 1½ tblsp 1¾ tblsp
 Dried mixed herbs 5 ml 1 teaspoon
 Salt and pepper To taste

WHAT SPECIAL KITCHEN EQUIPMENT?
Slow cooker

CLICK ANY PICTURE ON THIS PAGE TO ENLARGE IT

COOK'S NOTES
The slow cooker should set to low. Cooking time is anywhere between 7 to 10 hours.

Recipe by .

PREPARATION
Peel the potatoes and the onions. Top and tail the onions and carrots.

Thinly slice the carrots and onions and dice the potatoes into 1cm / ½in cubes.

METHOD

Season the lamb with salt and pepper. Heat the oil in the frying pan to a medium heat and brown the chops quickly on both sides, then put them in the slow cooker. Leave the juices in the pan.

Add the vegetables to the pan and cook them for about 5 minutes, stirring occasionally.  Stir in the flour, then gradually add the stock and the remainder of the ingredients.  Bring this just to the boil and transfer to the slow cooker stirring well.  If at this stage the stew looks a little thick just add some more stock.
 
Cover and cook on low for about 7 - 10 hours or less if it seems to be cooked earlier.

Serve onto hot plates. We served our stew with a mixture of our favourite vegetables and roast potatoes.

This casserole freezes very well and only requires re-heating.

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