COOKBOOK: Women’s Weekly - Celebrity Cookbook - At My Mother’s Knee

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Navarin is a french form of slow cooking a stew.

There’s no time for slow-cooking in my household so I sped it up and it was absolutely delicious! The lamb was tender and full of flavour and it left the most amazing aroma in the kitchen that we couldn’t wait to sit down to eat! Serve it with crusty slices of bread and you have a winner on your hands.

A huge success!




2 tablespoon of olive oil

4 lamb chops(680g)

2 large onion, chopped

2 cloves garlic, chopped

410g canned chopped tomatoes

400g baby carrots, peeled

500g baby potatoes, halved

1 cup frozen peas

half cup continental parsley, roughly chopped (reserve a tablespoon)

Salt & Pepper

Preheat the oven 180C

Add 1 tablespoon of olive oil in deep oven tray and bake the potatoes for 15mins. Add salt and pepper and set aside.

Heat 1 tablespoon of olive oil in deep frying pan. Brown the lamb chops and remove from pan., Keep the oil in frying pan.

Add the garlic and onion and fry lightly for approx 1 minute. Add carrots, salt and pepper. Add the tomatoes, parsley and the lamb chops. Mix well. Add frozen peas and simmer for 8mins.

Add the lamb mixture in with the semi cooked potatoes, mix well.

Place in moderate oven (180C) for approx 20mins.

Ready to be served. Sprinkle with reserved parsley.

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