My best spring lamb recipe

Lamb navarin, navarin d’agneau, is a classic spring time dish which is made with new spring vegetables. It is speculated that the term navarin comes from the French navet, turnip, which is an essential ingredient in lamb navarin.

The following recipe is inspired by a recipe shown recently on the French Tele Matin. In that TV program, the cook made the dish with souris d’agneau, lamb shanks. Because lamb shanks are difficult to find in our Nice supermarket I used slices of lamb leg, tranches de gigot. Slices of lamb leg can be cooked pretty fast, but lamb shanks need a long and gentle cooking for maximum flavour and tenderness. Microwaving the carrots and turnips will further reduce the cooking time. Sometimes the dinner has to be cooked fast and simple, but there is no need to sacrifice taste or healthy ingredients.
                                                               
And I used fresh lemon, not citron confit, as the idea with these spring recipes is to use fresh new ingredients that again are available after winter.

2 servings

2 nice and fat-free slices of lamb leg, tranches de gigot
2 carrots, sliced
2- 3 turnips, chopped
1 medium onion, chopped
1 tbsp rapeseed oil
Freshly ground black pepper
50 ml white wine
Parsley and mint to decorate      

For the marinade:

2 tbsp olive oil
2 cloves garlic, peeled and sliced
A handful of mint and parsley, washed and finely chopped
1 lemon, peeled and chopped

Place the slices of lamb leg in a shallow dish. Divide the garlic slices and chopped lemon over the lamb. Cover with chopped herbs and sprinkle with olive oil. Cover with foil and marinate one hour in the fridge.
                                                 
Heat 1 tbsp rapeseed oil over a medium heat in a heavy casserole. Place the slices of lamb leg in the casserole, with the herb side up, and sauté for about 5 minutes. Add the chopped onion and sauté for about 10 minutes. Add the white wine and black pepper. Then reduce the heat to simmering.

Slice the carrots. Peel and chop the turnips. Microwave the carrots and turnips until they are soft. Add the vegetables in the casserole and continue simmering, partly covering the casserole, for about 5 - 10 minutes.

Divide the lamb and vegetables on the plates and decorate with fresh herbs.