Navarin of lamb spring vegetables
Details
- Servings: 10
- Diet: Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- south east asian
Ingredients
- 12 baby carrots
- 12 baby turnips
- 12 baby leeks
- 80g pea, frozen are fine
- 120g podded broad bean, skinned
- 12 pearl onions or small shallots, peeled, see tips below
- 2 lamb fillets, about 700g in total, see tips below
- 3 tbsp olive oil, plus extra for drizzling
- 300ml light red wine, such as Beaujolais
- 300ml fresh chicken stock
- 50g cold butter, cut into small pieces
- bunch tarragon, leaves picked and chopped and few left whole
- 1 tbsp golden caster sugar
- 2 tbsp balsamic vinegar
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