Dominique Arrighi, owner and chef of Bon Appetit Cafe, will not be at his restaurant Easter Sunday it will be closed. But he is sharing his recipe for Navarin D'Agneau for those who want a little taste of Bon Appetit at their Easter dinners.
Ingredients:
2 pounds of leg of lamb
1 pound of peeled white onions
5 garlic cloves
1 pound of purple turnips
½ pound of carrots
3 to 4 tablespoons of flour
Olive oil
White wine
Parsley
Directions:
Cut the leg of lamb in one-inch pieces
Cut carrots and turnips in one-inch pieces
Place the meat in a sauce pan with olive oil and cook until golden brown
Add onions to pan and cook until golden brown
Sprinkle flour over the meat and onions while stirring
Add two cups of white wine
Add the carrots and turnips
The meat and vegetables must be covered with liquid. If not, add water or chicken broth.
After reaching a boil, cook on medium to low heat for 45 minutes to an hour.
Sprinkle parsley on top and serve with egg noodles or Yukon Gold potatoes.
Enjoy!
Do you have a favorite Easter recipe you would like to share with the Wilton community? Email [email protected].
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