Navarin of lamb

Navarin of Lamb


Ingredients (serves 8)
2kg lamb grilling chops, trimmed
30g butter
2 slender leeks, trimmed, halved, washed
2 garlic cloves, crushed
1 1/2 tablespoons plain flour
4 cups beef stock
8 sprigs thyme
3 dried bay leaves
1/3 cup flat-leaf parsley leaves, chopped
2 bunches baby turnips, peeled, trimmed
1 bunch Dutch carrots, peeled, trimmed
3 small parsnips, peeled, roughly chopped


Method
Cut lamb into 3cm pieces. Season with salt and pepper. Melt butter in a large, heavy-based saucepan over medium-high heat. Add half the lamb and cook for 2 to 3 minutes or until browned. Remove to a plate. Repeat with remaining lamb.
Cut leeks in half crossways. Return lamb and juices to pan. Add leeks and garlic. Cook for 1 minute. Add flour and cook, stirring, for 1 minute.
Add 3 cups stock, thyme, bay leaves and half the parsley. Bring to the boil. Reduce heat to low. Cover surface with 1 sheet baking paper. Cover with lid. Simmer for 1 hour 15 minutes or until lamb tender.
Discard baking paper and bay leaves. Add turnips, carrots, parsnip and remaining stock if required. Cover and simmer for 15 minutes or until vegetables are tender. Season with salt and pepper. Sprinkle with remaining parsley. Serve.