Spring Lamb Navarin
The great spring stew of French cuisine, dating from the late 19th century: lamb shoulder simmered with the first early vegetables — bunched carrots, baby turnips, new potatoes, white pearl onions and peas. Melting meat, a lightly tomatoed sauce, and all the freshness of the season in one pot.
Original recipe : Recette traditionnelle — Francis Batt
Ingredients
- 1 boned lamb shoulder (about 1.2 kg), cut into chunks
- 150 g shelled peas
- 8 carrots (bunched if possible)
- 8 baby turnips
- 8 new potatoes
- 150 g small white onions
- 1 tomato
- 1 onion
- 2 garlic cloves
- 1 bouquet garni
- 1 heaped tbsp flour
- Olive oil
- Salt, pepper
Method
- 1Brown the lamb pieces in olive oil on all sides in a large casserole.
- 2Add the sliced onion and garlic, then dust with flour and stir for 2 minutes to coat.
- 3Add the chopped tomato, bouquet garni, salt and pepper, and pour in hot water to cover.
- 4Cover and simmer gently for 1 hour.
- 5Meanwhile, peel the carrots, turnips, potatoes and pearl onions.
- 6Add the vegetables (except the peas) and cook 25 minutes more.
- 7Add the peas for the last 5–10 minutes.
- 8Check seasoning and serve piping hot from the pot.
Tips & tricks
- Navarin is at its best with true spring vegetables — that is its identity.
- Skim the sauce while simmering for a clear jus.
- Like all stews, even better reheated the next day.
Variations
- Potato-only navarin ("Parmentier" style).
- Add a splash of dry white wine to the braising liquid.
Storage
3 days refrigerated; freezes very well.
Ingredient substitutions
- Wheat flour : a gluten-free flour blend (rice + buckwheat) or ground almonds.
What to serve it with
- A dressed green salad
- Fresh bread or a starchy side
- Roasted seasonal vegetables
- A wine matched to the dish (to taste)
Frequently asked questions
How long does it take to make "Spring Lamb Navarin"?
Allow about 40 min of prep and 1 h 30 min of cooking, i.e. 2 h 10 min in total for 6 servings.
Is this recipe easy to make?
Its difficulty is "Medium". Following the steps in order and our tips, it stays accessible.
Can I make "Spring Lamb Navarin" ahead and store it?
3 days refrigerated; freezes very well.
How many servings does this recipe make?
The quantities are for 6 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
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