Ingredients Serves 4
1 8 young turnips, 8 carrot tops, 8 cherry tomatoes, 8 green asparagus, 8 small waxy potatoes
Peel the turnips, carrot tops, green asparagus and potatoes. Boil the vegetables and potatoes in salted water. Let the greens cool on a plate. 
Peel the turnips, carrot tops, green asparagus and potatoes. Boil the vegetables and potatoes in salted water. Let the greens cool on a plate.
2 2 British lamb fillets, salt, pepper, butter
Season the lamb fillets with salt and pepper. Heat a knob of butter in a pan, then fry the lamb fillets for 3-5 minutes along each side. 
Season the lamb fillets with salt and pepper. Heat a knob of butter in a pan, then fry the lamb fillets for 3-5 minutes along each side.
3 Remove the lamb fillets from the pan and place them in the oven at 60°C to keep them warm. 
4 Cooked vegetables, sugar, 1.5 dl Kasteel Cuvée, 2 dl lamb stock
Use the pan of lamb fillets to make the navarin. Put in the vegetables, sprinkle with a pinch of sugar and pour over with the beer and lamb stock. 
Use the pan of lamb fillets to make the navarin. Put in the vegetables, sprinkle with a pinch of sugar and pour over with the beer and lamb stock.
5 Butter
Reduce and add a knob of butter at the end.
Reduce and add a knob of butter at the end.
6 Remove the lamb fillets from the oven and slice. Serve with the greens on a warm plate. 
7 TIP: Add a pinch of curry to the sauce for a more exotic result.
Where to buy
In-store
You can find our beers at your local shop or liquor store.
