Navarin Printanier 4_26_12
Pronounced ‘de-lish-us’! Wish Dorie had provided a pronunciation guide for us non-French speakers so we could sound well-traveled and epicurean as we serve up her dishes! Guess I need to go to Babel.com for that!
This is the first time I’ve had ‘lamb stew’. The tenderness of the lamb was, no doubt, due to Husband’s cutting and trimming of the 3 pound semi-boneless leg of lamb. You see, I forgot what boneless cut I was to buy when I was at Shop Rite. I just remembered lamb and boneless. Husband made me promise never to ask him to do butcher’s work again! It took him about an hour and a half to cut out the various ligaments and tendons from that leg! And did I mention that well over a pound was lost in the trimming. I looked at a much smaller amount of cubed lamb in the bowl than what I had hoped for, but persevered on. The turnips, potatoes, carrots, onions, and peas were easy to cut up and toss into the rich beef broth (I use Better Than Bouillon, which is excellent tasting!) with the thyme, bay, salt and pepper. I used ketchup for the tomato paste as it was all I had. It didn’t matter that I couldn’t find any beautiful little onions, the white onion cut into 1 inch chunks were a worthy substitute. Husband was peering over my shoulder into the pot and commenting on the wonderful aroma of the lamb browning in the olive oil. It came together in under 2 hours. I served it over fettuccine (I know, I know, always the pasta!).
We were quite vocal as we ate with lots of mmmm’s while we ate with relish. Nephew said it was ‘the best [Dorie dish] yet’. Husband said ‘delicious’ several times. Son missed a great dish, but I doubt he would care. The new girlfriend is all the substance he needs right now (lol) and he was out to celebrate her grandfather’s birthday with her family. He’s been out for several nights in a row now and I envision an empty seat for many more nights to come. Sigh! Nephew is currently girlfriendless so Husband and I welcome him to dine with us and he comes willingly. He loves good food! At least we had one ‘young ‘un’ at the table with us (though he’s nearly 20).
Guess what we are having for dinner tonight? Yep, you guessed right—leftover navarin printanier!