Lamb Navarin - Lamb casserole with vegetables recipe

Ingredients :

• 1kg lamb leg chops
• 30g butter
• ¼ cup olive oil
• 2 medium onions, chopped
• 1 clove garlic, crushed
• 2 parsnips, chopped
• 2 carrots, chopped
• 2 sticks celery, chopped
• ¼ cup plain flour
• 1 x 440g can tomatoes, drained, juice reserved
• ½ cup water
• 1 cup chicken stock
• 2 tbsp chopped mint
• ½ cup frozen beans
• ½ cup chopped parsley
• 1 tspn fresh thyme leaves
• ground pepper, to taste
• 1 tbsp French mustard
• ½ cup chopped parsley, extra

Preparation and Cooking Instructions

1. Preheat oven to 150°C. Trim meat of excess fat and bones, cut into 2cm cubes. Heat butter and oil in a large pan. Cook meat in batches over medium heat until well browned; drain on absorbent paper.
2. Cook onions until golden brown, add garlic, parsnips, carrots and celery; cook until all vegetables are lightly browned. Stir through flour, add roughly chopped tomatoes and reserved tomato juice, water, stock, mint, beans, parsley, thyme, pepper and mustard, to taste. Stir until sauce thickens.
3. Add meat, place in casserole dish, cover. Cook 1½ hours.
4. Serve with noodles and garnish with chopped parsley.
5. Cooks notes : This sauce may appear too thick, but as juices from meat are released, it will thin out.