Minute of Lamb and Early Vegetables, Navarin Jus Recipe

Ingredients

• 4 lamb fillets, trimmed
• 1 cup of mixed early vegetables (carrots, turnips, onions, peas, green beans)
• 1 cup lamb stock
• 2 garlic cloves, crushed
• 1 tbsp tomato paste
• 1 tbsp olive oil
• Salt and freshly ground black pepper

Instructions

1. Preheat oven to 180°C.
2. Heat olive oil in a large frying pan over high heat.
3. Season the lamb fillets with salt and pepper, then add to the frying pan.
4. Cook for 45 seconds each side or until browned.
5. Transfer lamb fillets to baking dish and roast in the oven for 10-15 minutes until cooked to your liking.
6. Add mixed early vegetables to the same frying pan used for the lamb and sauté for 3 minutes.
7. Stir in the garlic and tomato paste and cook for a further 1 minute.
8. Add lamb stock and bring to boil, then reduce heat to low and simmer for 10 minutes.
9. Season with salt and pepper to taste.
10. Serve the lamb fillets on a platter with the early vegetables and spoon over the navarin jus.

Verdict and Serving Suggestions

This minute of lamb and early vegetables dish is a delicious, flavorful option for a quick and easy, yet impressive, meal. The tender lamb is perfectly complemented by the rich navarin jus and mixed early vegetables, making it a well-rounded and satisfying dish. Serve it with a side of creamy mashed potatoes or crusty bread to soak up all the delicious sauce. Ideal for a fancy dinner party or a special occasion meal.