Navarin d'agneau

• large boned leg lamb steaks↗6

  total weight about 1.25kg/2lb 12oz

• vegetable oil↗2 tbsp tbsp
• Charlotte potato↗350g g

  scrubbed or peeled and halved lengthways if large

• large leeks↗2

  trimmed (with some green left on) and halved both lengthways and crosswise, then washed

• large carrots↗3

  peeled and halved both lengthways and crosswise

• small or 2 medium turnips6

  peeled, cut into thick rounds

• lamb stock cube↗1
• plain flour↗4 tsp tsp
• dry white wine↗100ml ml
• fat continental spring onions↗about 12

  white and green parts

• flatleaf parsley↗several sprigs of

  and lemon thyme

• single or whipping cream3 tbsp tbsp
• unwaxed lemon↗1
• chopped fresh parsley

  and/or lemon thyme

Step-by-step instructions

1. 1

   Halve the lamb steaks and cut off any excess fat. Heat 1 tbsp of the oil over a medium heat in a large flameproof casserole that has a tight-fitting lid. Fry the lamb until it 'seizes' – it should be a little coloured all over but not charred. Bring a kettle of water to the boil.

2. 2

   Transfer the lamb to a plate and rinse out the casserole. Add the veg (but not the spring onions) and cover with boiling water. Season and cook for 15 minutes, then drain into a colander over a bowl. Measure 450ml/16fl oz of the cooking liquid, crumble in the stock cube and stir to dissolve.

3. 3

   Mop the fatty juices from the lamb with kitchen paper. Heat the remaining oil in the casserole over a medium-high heat. Add the lamb, season and sprinkle with the flour, then stir for a minute. Tip in the stock, wine, onions and herbs and bring to a simmer. Turn the heat to low, cover and cook gently for 1 hour, stirring a few times.

4. 4

   Add the veg and stir well, cover and cook for a further 15-20 minutes or until the potatoes are tender. (Cool then freeze for up to 1 month or keep chilled for up to 24 hours.)

5. 5

   Lift out the meat and veg into a warm serving bowl.With the casserole over a low heat, stir in the cream, grate in the lemon zest and squeeze in the juice. Adjust the seasoning, spoon over the lamb and veg, sprinkle with herbs and serve.