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Navarin of Lamb and Lamb' s Tongues
Serves 4-6
Preparation time
30 mins to 1 hour
Cooking time
over 2 hours
Ingredients
4 lamb' s tongues in brine1 large carrot, cut into 5mm/¼in thick slices12 shallots, peeled8 garlic cloves, peeled1 large leek, coarse outer leaves removed, cut in half lengthways and chopped into 1cm/½ pieces2 medium turnips, each cut into 12 segments8 black peppercorns1 bouquet garni (1 fresh rosemary sprig, 2 fresh thyme sprigs, tied together)800g/1¾lb neck of lamb1 tsp salt and freshly ground pepper
Method
1. Soak the tongues in cold water for 30 minutes to remove excess salt in the brine. Drain and reserve.2. preheat the oven to 110C/225F/Gas½. 3. In a large casserole dish, place all the vegetables and aromatics, the tongues, then the neck of lamb. Barely cover with water - (about 1litre/1¾ pints) and season with salt. Bring to the boil, skim, then cover with the lid. Cook either on top of the stove on a very low heat or in the preheated oven for 3 hours. 4. Taste and correct the seasoning. Remove the lamb' s tongues and peel off the outer skin. Slice the tongues and replace in the broth.5. Heat through if necessary, then serve the dish straight from the casserole.
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