Recipe Lamb stew and spring vegetables

A GOOD TRADITIONAL RECIPE IS ALWAYS GREAT FOR MAKING PRESERVES. BUT WHEN THE RECIPE CALLS FOR SPRING VEGETABLES AND SEASONAL MEAT, IT WOULD BE A SHAME NOT TO ENJOY IT! SO GET YOUR PRESERVE JARS READY FOR THE TASTES OF SPRING.

Navarin d'agneau et ses légumes de printemps
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Preparation time:
1h
Heat treatment time:
2h
Difficulty:
Community rating:

Ingredients

Number of persons: 4-6 servings
  • 600 g of lamb shoulder
  • 1 bunch of spring onions
  • 1 bunch of new carrots
  • 1 bunch of new turnips
  • 1 bunch of green asparagus
  • 200 g of broad beans
  • 1 bouquet garni
  • 1 tbsp. dehydrated veal stock
  • 1 glass of white wine
  • 1 tbsp. of sugar
  • 1 pinch of cumin
  • 30 g of butter
  • Oil
  • Salt and freshly ground pepper

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 200g (Diameter : 82)

Preparation

  1. Sautée the lamb, cut into large cubes, in a bit of oil. When the lamb is browned, dust with the dehydrated veal stock and pour in the white wine. Then, add the bouquet garni of herbs and the cumin. Salt and pepper to taste. Cover and cook for 15 minutes on low heat.
  2. Cook the carrots in a small amount of water with the sugar and butter. Add the turnips, then add the onions. Cook for around 15 minutes.
  3. Blanch the asparagus and beans for 4 minutes in salted boiling water, then set aside.
  4. Mix the spring vegetables, asparagus and beans together, then add the pieces of lamp.
  5. Fill the Le Parfait Super or Le Parfait Familia Wiss terrines up to 2 cm from the rim. Close and sterilise immediately for 2 hours at 100°C.

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