Lamb Navarin

1. Dust the lamb with flour, salt and pepper
2. Heat oil in a large Dutch oven pot on medium to high heat and start browning the lamb in batches – remove and set aside
3. To the same pan add the onion, bay leaf, thyme and rosemary, crushed garlic, sauté until the onions are translucent
4. Add the tomato paste and pinot noir and allow it to reduce and thicken a little
5. Add the lamb back to the pot with the stock
6. Season and allow to cook for about 45 minutes on medium heat
7. Meanwhile bring water to a boil in a saucepan and blanch the baby onions for about 3 minutes – remove and set aside
8. In the same water, blanch the baby turnips – remove and set aside
9. Add the blanched onions, turnips and peas to the lamb and allow to cook for a further 10 - 15 minutes, until the meat is tender
10. Serve immediately with McCain Texan BBQ Chips

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

#Crsipy Oven Chips #Garden Peas #lamb