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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.