Traditional Navarin d’Agneau (lamb stew with vegetables) is a favorite French dish that requires long cooking of lamb shoulder. In this modern interpretation, we'll do a quick-cooking leg of lamb instead, but with the traditional garnish of carrots, turnips, and potatoes. This is Chef Randall's latest addition to his apple dessert collection. Sautéed chunks of apples are caramelized in a sauté pan, then baked on a lightly spiced, butterless cake, with sliced raw apple and a crumble topping. Techniques: sautéing leg of lamb for a quick stew; working with mixed vegetables; caramelizing apples; making a crumble topping.
About the Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking France for heads of state and working as Chef-Instructor at the professional Paris cooking, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.
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