Navarin of lamb from Pré Salé
The Bay of Mont-Saint-Michel is not the only one to boast of its salt meadow lambs, it is also the case of the Baie de Somme which offers animals just as tasty. The latter are raised in meadows regularly flooded by the tides, which gives the meat its very special taste.
Holder of an AOC and the Estran label, the lamb of the salted meadows of the Somme bay grazes in pastures between March and December where it feeds on sea grasses. Present on the stalls between early July and January, it is appreciated by gourmets and great cooks for its exceptional flavor and delicate flesh.
The ingredients for 4 people :
- 800g of pre-salted lamb
- 2 onions
- 1 shallot
- some peeled tomatoes
- 40cl of tomato puree
- veal stock
- salt and pepper
Recipe :
Cut pieces of lamb about 3 x 3cm
Chop the onions and the shallot
Fry these in a saucepan with a drizzle of olive oil, then add the lamb
add salt and pepper
Once the meat is well colored, wet with the veal stock. Leave to reduce over medium heat for about 20 minutes.
Then add the peeled tomatoes and the tomato puree.
Simmer for 4 hours over low heat
Source : Le Bistrot de la Baie au Crotoy
