REVIEW: Navarin d’agneau printanier

Lesson 16


Navarin d’agneau printanier


Ingredient List
1 pc epaule d'agneau/lamb shoulder
50ml huile/oil
25g farine/flour
25g concentre de tomates/tomato paste
==Garniture aromatique/Garnish for flavouring==
75g oignons/onions
2 pcs gousses d'ail/cloves of garlic
1 pc bouquet garni
==Garniture printaniere/Garnish "Printaniere"==
400g pommes de terre/potatoes
125g oignons grelots/pearl onions
350g carrottes/carrots
350g navets/turnips
50g petits pois/peas
50g haricots verts/green beans
25g butter
==Finition/to Finish==
2 brs persil/parsley
==Assaisonnement/Seasoning==
sel et poivre/salt and pepper
sucre/sugar


Cooking method: Braiser


Butcher meat into small cubes.  Saisir the meat, half at a time.  Chop up the bones with a meat cleaver, saisir.  Roughly chop onions and brown, pincer tomato paste, and singer the vegetables.  Add cold water to dissolve sucs.  Add meat, bones, garlic and bouqet garni.  Add extra water and bring to a boil.  Ecumer the fat and impurities.  Cover and in the oven for 45 - 60 mins at 350F.  Remove meat, add a bit of jus and cover with plastic wrap. Strain jus through chinois and reduce.  Test seasoning.


Turn carrots and turnips, glacer a blanc.  Pearl onions glacer a brun.  Green beans a l'anglaise.  Turn potatoes and cook a l'anglaise.


Plating:  Meat on bottom, lots of sauce.  Arrange onions, carrots, turnips, green beans, peas.  Potatoes around edge and hache parsley on top.


Comments:  The major difficulty in this dish is to butcher the lamb, after that you have to get it into the oven ASAP because it needs an hour to cook.  Secondly, the dish is for four people so you really are supposed to turn 3 of each veg, so that's 36 total.  It's a speed dish with lots of small details.  This was the first difficult dish we had to do.


Tools required:  Deboning knife, cleaver, chef, paring, turning, whisks, scissors, brush, peeler


--
Butchering Lamb Shoulder


Remove ribs by starting around ribs and digging towards spine.  Cut large piece of meat and expose the shoulder bone.  To remove shoulder bone find the joint bone, and then follow to the shoulder.  Chop into cubes.