Navarin Of Lamb

(Lamb Neck Slices )


  • 1kg HORIZON Lamb Neck Slices
  • 2 tablespoon plain flour seasoned with salt and cracked black
  • pepper
  • 1/4 cup mustard-seed oil
  • 1 large onion, chopped
  • 1 carrot, finely chopped
  • 6 cloves of garlic, crushed
  • 1 leek, thinly sliced
  • 2 tablespoon tomato paste
  • 375ml red wine
  • 3 cups veal or chicken stock
  • 1 fresh bay leaf
  • 2 sprigs each of thyme and oregano
  • steamed baby turnips tossed in butter and oregano, to serve


  1. Toss lamb in seasoned flour and shake away excess.
  2. Heat oil in a heavy-based, flameproof casserole and brown lamb, in batches, over medium heat.
  3. Remove lamb from casserole, add vegetables and cook over medium heat, stirring occasionally, until lightly browned.
  4. Stir in tomato paste and 125ml wine, increase heat and boil until liquid has reduced and thickened.
  5. Add another 125ml wine and boil until thickened, then repeat with remaining wine.
  6. Add stock and herbs to casserole and bring to the boil.
  7. Return meat to casserole, cover and cook in the oven at 160C for 2-21/2 hours, or until tender.
  8. Using a slotted spoon, remove lamb from liquid and keep warm.
  9. Strain liquid into a saucepan, pressing down on vegetables to extract juices.
  10. Bring sauce to the boil and reduce until slightly thickened, then season to taste.
  11. Spoon sauce over lamb and serve accompanied by steamed baby turnips.

Serves 6