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Navarin of Lamb with Orange and Rosemary
Recipe by: (Serves 6)

Ingredients:
3 lbs lamb shoulder or leg meat, cut into 1-inch cubes

1/3 cup olive oil
1 cup all-purpose flour

2 carrots, sliced ¼ inch thick, on the bias
1 large turnip, peeled and diced
1 pint pearl onions, peeled
12 whole cloves of garlic

½ cup dry white wine
2 Tbsp tomato paste
6 cups DK Chicken or Beef Stock

2 oranges, sliced in half
1 large bunch of rosemary
1 cup fresh or frozen peas

Salt and pepper to taste

1 lb egg noodles or pappardelle noodles

Method:
Heat a large stockpot over medium high heat. Add half the olive oil. Season the lamb liberally with salt and pepper, and divide into thirds. Place one-third in the stockpot, and brown on all sides. Remove from the pot and place in a large bowl. Repeat with the remaining lamb. Toss the flour into the bowl with the hot lamb, and thoroughly cover all the lamb pieces with flour.

Meanwhile, add the carrots, turnips and the onions to the stockpot, and stir for five minutes. Add the garlic cloves, the white wine, and the tomato paste. Stir well. When the wine has evaporated, add the chicken and/or beef stock, the fresh rosemary, and the lamb. Squeeze the orange halves into the stockpot and add them to the stew. Stir well. Turn the heat down to a simmer, cover, and cook for two to three hours, or until the meat is tender.

When the meat is cooked, remove the rosemary sprigs and the orange halves, and season to taste. When ready to serve, add the peas and bring the stew to a boil.

Serve over egg noodles or Pappardelle pasta.

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