Navarin of Lamb Neck Fillets Recipe
- Prep 15mins
- Cook 60mins
- Ready 75mins
- Serves 8
1 Tbsp Butter
1 Tbsp flour
20 Shallots peeled
½ Cup Cognac or good quality Brandy
¼ Cup Sherry
2 Tbsp Red Currant Jelly
2 Tbsp Tomato Paste
2 Cups Rich Beef Stock – make with one packet of Gourmet Direct Meat Glaze blended with sufficient hot water to make 2 Cups.
1 Cup Dry Red Wine – Cabernet works well
1 Medium Yellow Onion – thinly sliced
4 Large Carrots – peeled and diced into chunks
5 large Garlic Cloves
¼ Cup fresh Chopped Parsley
1 Tsp each dried Thyme, Rosemary, Maldon Salt and Black Pepper
1 Bay Leaf or 2 if you like it!
Cut Lamb Neck Fillets cut into 1 inch chunks. Heat Olive Oil and butter in a heavy bottom skillet or oven dish. Toss the lamb in some of the flour reserving the rest. Brown the Lamb over medium heat a few pieces at a time. Too many and the meat will stew before it browns! Transfer with a slotted spoon to a warm dish or oven proof casserole. When the meat is done brown the shallots and then transfer to the Lamb. Brown the remaining vegetables and set aside.
Preheat oven to 180º C. Heat the Brandy in a small saucepan. Return the Lamb to a low heat on the stove and pour over the Brandy – ignite carefully! Let it flame for about 30 seconds. Sprinkle the remaining flour over the Lamb and stir through. Combine the Sherry, Currant Jelly, Paste, Stock and wine stirring well. Bring quickly to boil, stirring constantly for at least 5 mins to reduce slightly. Add the remaining veges (Carrots etc) with the herbs and seasonings to the Lamb. Pour over the Sauce stirring well. Cover.
Bake for 1 ½ Hours covered and 15 mins at the end uncovered.
Serve garnished with freshly chopped Parsley.