Navarin of Lamb with White Beans and Green Olives
Photography Aaron McLean.
Serves: 6
INGREDIENTS
Lamb
1.5 kilogram boned shoulder of lamb, cut into large pieces
1 cup plain flour
3 tablespoons olive oil
sea salt and freshly ground pepper
Beans
1 onion, diced
2 medium stalks celery, sliced thickly
2 carrots, diced
3 cloves of garlic, crushed
2 bay leaves
3 wide strips orange zest
juice of 1 orange
½ cup green olives
4 anchovies, chopped
1 cup white wine
1 cup lamb or chicken stock
2 x 400 gram tins cooked white beans, drained and rinsed
To serve
zest of 1 lemon
generous handful flat-leaf parsley leaves
METHOD
Preheat the oven to 160˚C.
Lamb: Season the flour generously and toss through the lamb, shaking off the excess. Heat the olive oil in a large ovenproof casserole dish and brown the lamb well on all sides. You may have to do this in batches. Transfer to a plate and set aside. Do not let the flour catch and burn on the base of the pan.
Add the onion, celery, carrots, garlic and bay leaves to the pan with a little extra olive oil if needed and cook gently for ten minutes. Add all the remaining ingredients, except the beans, along with the lamb and any meat resting juices. Season and stir to combine, nestling the lamb down into the vegetables. Bring to the boil then place a piece of crumpled baking paper over the lamb. Cover tightly and transfer to the oven. Cook for 1 hour, stirring occasionally. Stir in the white beans, cover and cook for a further 30 minutes or until the lamb is very tender.
To serve: Finely chop the lemon zest and parsley together. Transfer the lamb to a serving dish and scatter with the parsley mixture.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.