Christmas Navarin of Lamb Recipe

The Poynton's Food Services Manager, Wayne Kemp, has kindly shared his delicious navarin of lamb recipe, just in time for Christmas.

Ingredients

(6 servings)

• 1 kg of lamb leg or shoulder (cut into cubes)
• Olive oil
• 1 x onion
• 1 x swede (cut into cubes )
• 3 cups of beef stock
• 1 cup of white wine
• 3 tbsp tomato paste
• 2 tbsp golden syrup or soft brown sugar
• Bouquet garni of rosemary, bay leaf, thyme (fresh if you have it) & peppercorns
• Sour cream
• Fresh herbs to garnish

Pomegranate salsa

• Pomegranate seeds
• 8 x cherry tomatoes
• ¼ cucumber
• 100 gram pineapple
• 2 tips of fresh mint
• Squeeze of lemon
• ¼ red onion
• 3 tbsp sweet chilli sauce

Vegetables condiments

• Baby carrots
• Green beans
• New season potatoes

Condiments

• Sour cream
• Fresh herbs

Method

1. Sauté the onion and lamb in the olive oil until browned, add tomato paste, beef stock, swede, wine and sugar.
2. Put above ingredients into a slow cooker or deep covered oven tray and add the bouquet garni and cook until tender.
3. Remove sauce from tray and back into a pot and thicken with cornflour and check the seasoning mix. If you use maze cornflour your dish will be gluten free.
4. To make the salsa, finely chop onion, cucumber, pineapple, cherry tomatoes (in quarters), squeeze the lemon, chop the mint and add sweet chili and pomegranate seeds.
5. Cook vegetables of your choice.
6. Add sour cream and fresh herbs and serve.

Enjoy and Merry Christmas from The Poynton team!