THE CHEFS RECIPES

Navarin d'agneau des pré salé de la Baie de Somme
Navarin of lamb from the pré salé of the Bay of the Somme
A recipe from the Auberge de la Dune at Saint Firmin Les Crotoy (80)
 

• 1,5 kg of lamb AOC cut in fragments (bare ribs or upper ribs) • 3 carrots • 2 onions* • 2 soupspoons of flour*
• 60 g of butter • 1/2 liter of broth
 

How to cook (6 pers.) :

PREPARATION : 25 MINUTES - COOKING : 2 HOURS
In a big pot, put the butter to be swept down on a rather lively fire and to make it return the thinly sliced onions, the fragments of lamb and the carrots cut in slices.
Let sauté some moments so that the whole is gold colored.
Sprinkle with the flour and move non-stop by reducing a little the fire, until the flour turns russet.
Then add the warm broth, salt, pepper and put the stocked bouquet.
Reduce still the fire, cover and let simmer 2 hours.
If you wish you can add after one hour of cooking, peeled and cut in 4 turnips...
Serve accompanied with "Juliette des sables"of the Bay of the Somme®.

Good appetite !
 

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