DinnerMain Course

Navarin d'Agneau

Name: Navarin d'Agneau
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4人分
Cuisine: french
Ingredients: 1,000 g lamb shoulder cut into 4-5 cm pieces; 2 大さじ olive oil; 1 個 yellow onion chopped; 2 片 garlic minced; 2 大さじ all-purpose flour; 1 大さじ tomato paste; 250 ml dry white wine; 500 ml chicken broth; 1 個 bay leaf; 3 g fresh thyme; 1 小さじ salt; 0.5 小さじ black pepper freshly ground; 3 個 carrot peeled and cut into 2 cm pieces; 300 g potato peeled and cut into 2-3 cm pieces; 2 個 turnip peeled and cut into 2 cm pieces; 150 g green pea fresh or frozen; 2 大さじ fresh parsley chopped

This classic French lamb stew, also known as lamb navarin, features tender lamb and spring vegetables braised in a rich, flavorful broth. It's a comforting and hearty dish perfect for a family dinner. The slow cooking process allows the flavors to meld beautifully.

Forkinによるオリジナルレシピ

合計時間: 2 時間 30 分
人数: 4
難易度: 普通
1人分: 907 kcal

アレルゲン情報： グルテン、亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

1,000 glamb shoulder, cut into 4-5 cm pieces
2 大さじolive oil
1 個yellow onion, chopped
2 片garlic, minced
2 大さじall-purpose flour
1 大さじtomato paste
250 mldry white wine
500 mlchicken broth
1 個bay leaf
3 gfresh thyme
1 小さじsalt
0.5 小さじblack pepper, freshly ground
3 個carrot, peeled and cut into 2 cm pieces
300 gpotato, peeled and cut into 2-3 cm pieces
2 個turnip, peeled and cut into 2 cm pieces
150 ggreen pea, fresh or frozen

garnish

2 大さじfresh parsley, chopped

調理器具

dutch oven · wooden spoon · cutting board · knife

作り方

手順

1
Pat the lamb pieces dry with paper towels and season generously with salt and pepper.
約5 分
2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
約2 分
調理のヒント： Ensure the pot is large enough to hold all ingredients comfortably.
3
Brown the lamb in batches, ensuring not to overcrowd the pot. Cook until nicely seared on all sides, then remove and set aside.
約10 分
調理のヒント： Browning creates depth of flavor for the stew.
4
Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
約8 分
5
Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
約2 分
調理のヒント： This helps thicken the stew.
6
Stir in the tomato paste and cook for 1 minute.
約1 分
7
Deglaze the pot with white wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes to reduce slightly.
約3 分
8
Return the browned lamb to the pot. Pour in the chicken broth, add the bay leaf, and thyme sprigs. Bring to a gentle simmer.
約5 分
9
Reduce the heat to low, cover the pot, and simmer for 60 minutes.
約1 時間
調理のヒント： The lamb should be fork-tender after this cooking time.
10
Add the carrots, potatoes, and turnips to the pot. Stir well, cover, and continue to simmer for another 45-50 minutes, or until the vegetables are tender.
約50 分
調理のヒント： The vegetables should be cooked through but not mushy.
11
Stir in the green peas and cook for 5 minutes until heated through and bright green.
約5 分
12
Remove the bay leaf and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
約2 分
13
Ladle the Navarin d'Agneau into bowls and garnish with fresh chopped parsley before serving.
調理のヒント： Serve with crusty bread to soak up the delicious sauce.

1人分

栄養情報

52%スコア

カロリー: 907kcal
たんぱく質: 47g
炭水化物: 36.8g
脂質: 62.5g
食物繊維: 7.1g
糖類: 10.2g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover Navarin d'Agneau in an airtight container in the refrigerator.

温め直し

Reheat gently on the stovetop over low heat, or in the microwave, until warmed through.