Navarin of Kentish lamb with orange and buttered new potatoes

By: Richard Phillips From: Market Kitchen

On TV Tonight

  • 20:00 - James Martin: Yorkshire's Finest - York Betty's
  • 20:30 - James Martin: Yorkshire's Finest - Whitby Kippers
  • 21:00 - Choccywoccydoodah: Starstruck - Things That Go Bump in the Night
Printer friendly version Mobile version

This recipe is classed as intermediate

Avg User rating

1 / 5 (2 votes cast)

Rate & comment
Prep time:
20 min
Cook time:
1 hr 40 min
Serves:
4

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

Ingredients

Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

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.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Register

Forgotten your password?
Resend activation