Prep 30 mins
Cook 1 hr 15 mins
This is a delicious and comforting casserole to serve on a cold winter night. Navarin is a French cooking term used for a casserole of lamb with young root veggies.
- 2 lbs thick lamb rib chops
- 3⁄4 cup flour, seasoned with
- salt and pepper
- 3 fresh rosemary sprigs, 4 inches long
- 5 fresh parsley sprigs
- 5 fresh thyme sprigs
- 2 cups low sodium chicken broth
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 medium onion, peeled and chopped
- 8 small white onions, blanched in boiling water for one minute, peeled (leave the stems so they stay together)
- 1 lb carrot, peeled and chopped into 2 inch pieces
- 8 small red potatoes
- 2 tablespoons chopped fresh parsley
- Pre-heat the oven to 325.
- Trim most of the fat from the meat and coat the pieces with the seasoned flour. Let the meat come to room temperature.
- Tie the rosemary, parsley and thyme together with butchers twine or tie up in cheese cloth.
- Warm the chicken stock.
- Heat the olive oil in a large skillet over medium heat (do not let the oil smoke).
- Brown the chops for three minutes per side. (Do not crowd the pan or they will steam instead brown. This may need to be done in two batches.).
- Remove the chops from the skillet and place in a large casserole.
- Drain most of the oil from the skillet and reduce the heat to medium low.
- Add a tablespoon of the seasoned flour to the skillet and stir for a few minutes, until brown.
- Slowly add the warm chicken stock to the skillet, scraping up any brown bits from the bottom.
- Add the tomato paste, bring to a boil, remove from the heat and let cool a bit.
- Add the herb package and bay leaf to the chicken stock while cooling.
- Add the chopped onion, whole onions, carrots and potatoes to the casserole and season to taste with salt and pepper.
- Add the chicken stock with the herbs to the casserole and toss all ingredients.
- Cover and cook for one hour and fifteen minutes, turning once after 45 minutes.
- Remove from the oven and let rest for 10 minutes. Uncover, sprinkle with parsley and serve from the casserole.