Ingredients

• 1.2kg/2½ lb neck fillet of lamb
• cut into 7.5cm/3in cubes
• 1½ tbsp flour
• 4 tsp vegetable oil
• 1 onion
• peeled
• chopped
• 1 whole garlic head
• cut in half horizontally
• 350ml/12fl oz white wine
• 300g/10½oz canned chopped tomatoes
• 3-4 sprigs fresh thyme
• leaves only
• 3-4 sprigs fresh rosemary
• leaves only
• 500ml/17fl oz cold lamb or chicken stock
• 450g/1lb mixed seasonal vegetables
• peeled
• chopped into equal-sized pieces
• 50g/2oz butter
• 200-250g/7-9oz mashed potatoes
• to serve

Directions

• Sprinkle the flour onto a plate and dredge the lamb cubes in it until completely covered.
• Heat one teaspoon of the vegetable oil in a large
• heavy-based casserole over a medium heat. Add a third of the lamb cubes and fry for 6-8 minutes
• stirring occasionally
• until golden-brown on all sides
• being careful not to overcrowd the pan. Remove from the pan with a slotted spoon and set aside on a warm plate.
• Repeat the process twice more with the two more teaspoons of the oil and remaining batches of lamb cubes until all of the lamb is browned.
• Add the remaining teaspoon of oil to the pan the lamb was cooked in and heat over a medium heat Add the onions and garlic and fry for 4-5 minutes
• or until golden-brown.
• Add the wine and bring the mixture to a simmer. Continue to simmer for 6-8 minutes
• or until the volume of liquid has reduced by half.
• When the wine has reduced
• add the chopped tomatoes and herbs and stir well. Return the mixture to a simmer
• then continue to simmer for a further 4-5 minutes
• or until the volume of liquid has reduced by half.
• Add the cold stock and the reserved browned lamb pieces (add a little more water if the stock does not cover the lamb pieces).
• Heat the pan contents until simmering
• cover the pot and simmer gently for 1½ hours
• stirring occasionally
• or until the sauce has thickened and the lamb is tender.
• Meanwhile
• for the vegetables
• cook the vegetables for 2-3 minutes in a pan of boiling
• salted water. Drain well.
• Heat the butter in a pan over a high heat. Add the blanched vegetables and fry for 1-2 minutes
• or until the butter has melted and coated the vegetables
• and the vegetables are tender.
• To serve
• divide the mashed potatoes equally among four serving plates. Spoon over the navarin of lamb. Top with the cooked mixed vegetables.