Food for spring

[azrielseven]

I love spring, the bite of winter has left the air (well.... aside from yesterday) breeze has that vague scent of blossoms and gardens warmed by sunshine. I detest the winter and cold so much I go a little nuts when spring rolls around. Mainly consisting of jumping around enthusiastically pointing out to absolutely EVERYONE that "spring is here!" "would you just LOOK at those flowers, WOW!" "SPRING IS HERE!! GAHH"

I spent Monday morning in the garden at my new house (a tolmie and pam filled house of awesome!) planting out a disused shady side garden with succulents. I pulled up and took cuttings of as many succulents as possible from the garden i'd planted at my old place when I moved, so hopefully this one grows as enthusiastically. The lack of sunshine wont help the growing process, but as there were already some healthy looking succulents in this spot I think they should do pretty well regardless.

I noticed Trav posting some recipes, and seeing as Ben was invited to a celebratory spring themed pot luck dinner tonight, I prepared a spring dish for him to take, I thought I would share with you all. It was a collaborative effort, he bought the ingredients, I cooked half the recipe and he finished it off when I went to work. Then I came back later and ate the bowl he'd left for me and it is fricken awesome!

It's called Navarin of Lamb. It's a French dish from the Normandy region that is basically an ode to spring. It's a lighter style of stew with spring lamb and an array of beautiful baby vegetables. Serve it with crusty french bread. :)

• 1 kg of boneless lamb leg or shoulder
• 30 grams  of butter
• 1 small leek- cut in half lengthways then washed and sliced (discarding the dark green leaves at the top)
• 3 tablespoons of flour
• 2 tablespoons of tomato paste
• 3 cups of chicken stock
• 2 dried bay leaves
• 3 sprigs of thyme
• 1/2 cup of fresh chopped parsley
• half a cup of dry vermouth or dry white wine (try riesling or pinot grigio)
• big pinch of salt
• black pepper

Prepare these while the lamb is simmering: You want all your vegies to be approximately the same size so they cook evenly.

• 4 kipfler potatoes or 4 chat potatoes, cut in half or quarters
• several baby onions or shallots, whole. (or cut to same size as the potatoes)
• bunch of baby carrots (dutch carrots)
• 2 small parsnips (cut to same size as carrots)
• 3 baby turnips (to to same size as carrots/potatoes)
• 1 cup of baby peas (frozen is fine, just make sure they’re “baby” peas, as they’re much sweeter)

1. Cut lamb into 3cm pieces. Season with salt and pepper. Melt butter in a large, heavy-based saucepan over medium-high heat. Add half the lamb and cook for 2 to 3 minutes or until browned. Remove to a plate. Repeat with remaining lamb.
2. Return all lamb and juices to pan.
3. Add leeks and garlic. Cook for 1 minute until slightly softened. Add flour and cook, stirring, for 1 minute.
4. Add tomato paste and stir to coat, cook for 1 minute.
5. Add half a cup of dry vermouth or wine, let sizzle and stir, scraping any stuck residue on the bottom of the pan.
6. Add 3 cups stock, thyme, bay leaves and half the parsley. Bring to the boil. Reduce heat to low. add salt and pepper. Cover with lid. Simmer for 1 hour 15 minutes or until lamb tender.
7. Discard  bay leaves. Add turnips, carrots, parsnip, potato and remaining stock if required. Cover and simmer for about 20-30 minutes or until vegetables are tender.
8. Add the peas and cook for a few minutes. Season with salt and pepper. Sprinkle with remaining parsley. Serve warm with fresh crusty bread.