Express Lamb Navarin by Laurent Mariotte

Ingredients

4 servings

• 600 g boneless Poitou-Charentes lamb shoulder
• 12 green asparagus
• 8 bunch carrots (young)
• 4 bunch turnips (young)
• 8 spring onions
• 8 flat coco beans
• 1 can of crushed tomatoes
• 4 cloves of fresh pink garlic
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon olive oil
• fleur de sel
• freshly ground pepper

Steps

1. 1

   Peel the carrots, leaving 3 cm of the tops, and cut them into bevelled slices lengthwise. Wash the turnips and cut them into quarters. Trim the woody ends of the asparagus, then slice them into 1 cm thick bevelled pieces, leaving the tips whole. Cut the spring onions in half and the beans into 1 cm bevelled pieces.

2. 2

   Cut the lamb shoulder into thin slices.

3. 3

   In a sauté pan, heat the olive oil over medium-high heat for 1 minute. Add the lamb slices and sauté for 8 minutes until golden brown. Remove them and set aside on a plate.

4. 4

   In the same pan, add the carrots, turnips, and unpeeled garlic cloves. Sauté covered for 5 minutes. Then add the beans, asparagus, and spring onions and sauté covered for 5 minutes. Add the tomatoes and the lamb, and let everything simmer covered for 10 minutes. Season with fleur de sel and pepper.

5. 5

   Divide the mixture into plates. Sprinkle with chopped parsley and serve.