Navarin of Spring Lamb

Navarin of Spring Lamb

This dish is easily made ahead. Cook the lamb for 1 hour. Cool completely, cover and refrigerate. The next day, scrape off any fat that has set on top and discard. Add the carrots and turnips and cook until the vegetables are tender, adding a little more stock if the sauce is too thick.

Serves 6

Photography by Aaron McLean
From issue #32