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Navarin of Kentish lamb with orange and buttered new potatoes

Richard Phillips from Market Kitchen
Richard Phillips slow-cooks lamb necks with vegetables and dried orange peel for a rich and unctuous dish

Navarin of Kentish lamb with orange and buttered new potatoes

Method

1. Preheat the oven to 140C/gas 1.

2. Heat the oil in a large ovenproof pan and colour the lamb necks on all sides. Remove for the pan and set aside.

3. Add the shallots and garlic and fry until just turning golden. Add the beetroot and herbs and fry for 1 minute. Pour over the wines and reduce by half.

4. Return the lamb necks to the pan, add the tomatoes and cover with stock. Bring to a simmer.

5. Cook in the oven for 45 minutes. Remove from the oven, stir in the onions, carrots and orange peel and continue cooking for a further 30 minutes, or until all vegetables are cooked and the meat is tender.

6. Remove the meat from the pan and reduce the sauce to the desired consistency.

7. Put the lamb into a bowl, scatter the vegetables over the top, pour over the sauce and serve with buttered new potatoes and a sprinkling of chopped parsley.

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Serves: 4

Prep: 20 min
Cook: 1 hr 40 min

Ingredients
2 tbsp olive or vegetable oil
4 necks of Lamb, cut in half, excess fat removed
1 banana shallot, chopped
2 cloves Garlic, sliced
12 baby Beetroot, peeled
1 sprig Thyme
2 Bay leaves
100ml White wine
100ml light Red wine
6 plum tomatoes
lamb stock, to cover
12 baby Onions, peeled
12 baby Carrots, peeled
2 oranges, peeled and the peel dried out
buttered new potatoes, to serve
pinch chopped Parsley