French Navarin of Lamb Recipe

A superby tasty, comforting, warm and satisfying recipe for cold wet days.
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Rating 5.0
By 3 people
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Servings:  2
Prep Time:  45 mins
Total Time:  3 hrs 15 mins

Related Categories:   French,  


2 tbsp olive oil 300g lamb fillet (neck fillet is perfect), cut into centimetre thick medallions 1 onion, chopped 2 large cloves of garlic, sliced finely 8-10 small shallots, peeled 15g salted butter 20g plain flour 1 tbsp tomato puree pinch sea salt freshly ground black pepper 600ml strong low salt lamb stock (Essential Cuisine lamb stock is perfect for this) 2 bouquet garni 400g tin of butter beans 1 tbsp finely chopped parsley

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