Navarin of Lamb with Peas and Beans
Navarin of lamb with peas and beans is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g lamb loin fillet
- 6 Spring Onions
- 4 Garlic cloves
- 1 handful thyme
- 150 g green beans (blanched)
- 250 g green asparagus
- 200 g kidney beans
- Salt
- 6 tbsp Olive oil
- black pepper (ground)
Instructions
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1.
Cut the lamb into large cubes. Peel and halve the shallots, peel and finely dice the garlic. Wash the thyme and shake dry.
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2.
Blanch the green beans in boiling salted water for about 5 minutes, then shock them immediately in ice water. Drain and squeeze between thumb and forefinger to crack and remove the tough outer skin.
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3.
Wash the asparagus, trim about 2 cm from the bottom and cut into small pieces. Trim the kidney beans. Blanch both beans and asparagus together in boiling salted water for about 6 minutes, then shock in ice water to preserve bright green color.
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4.
Heat half of the olive oil in a large non‑stick pan, sauté the shallots and garlic until translucent while stirring. Distribute the thyme sprigs in the pan and add the vegetables. Season with salt and pepper. Fry, turning occasionally, for 4–5 minutes.
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5.
Meanwhile, heat another pan with the remaining olive oil and brown the lamb cubes pink for 2–3 minutes. Season with salt and pepper. Plate the meat and vegetables together and serve immediately.
