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Navarin d'agneau

Navarin d'agneau Recipe

  • 6 large boned leg lamb steaks , total weight about 1.25kg/2lb 12oz
  • 2 tbsp vegetable oil
  • 350g Charlotte potatoes , scrubbed or peeled and halved lengthways if large
  • 2 large leeks , trimmed (with some green left on) and halved both lengthways and crosswise, then washed
  • 3 large carrots , peeled and halved both lengthways and crosswise
  • 6 small or 2 medium turnips , peeled, cut into thick rounds
  • 1 lamb stock cube
  • 4 tsp plain flour
  • 100ml dry white wine
  • about 12 fat continental spring onions , white and green parts
  • several sprigs of flatleaf parsley and lemon thyme
  • 3 tbsp single or whipping cream
  • 1 unwaxed lemon
  • chopped fresh parsley and/or lemon thyme
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