Navarin d'Agneau Recipe

Navarin d'agneau is the spring lamb stew of the French bistro, tender lamb simmered with carrots, turnips and peas in a light, savoury sauce. It is gentler than a winter stew, bright with young vegetables and fresh herbs. A pot of it on the table feels like spring arriving.

Prep time

20 mins

Cook time

1 hour 30 mins

Total time

1 hour 50 mins

Servings

4 servings

Calories

560

Ingredients

• 800 g lamb shoulder, cubed
• 3 carrots, cut into chunks
• 2 turnips, cut into chunks
• 150 g peas
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 500 ml lamb or chicken stock
• 150 ml white wine
• 1 bouquet garni
• 2 tablespoons olive oil
• 1 tablespoon flour
• Salt and pepper
• Chopped parsley, to serve

Instructions

1. Season the lamb and brown it in the olive oil in a heavy pot.
2. Add the onion and garlic and cook for 3 minutes.
3. Stir in the flour and tomato paste and cook for 1 minute.
4. Pour in the wine and stock, scraping the bottom of the pot, and add the bouquet garni.
5. Cover and simmer gently for 1 hour, then add the carrots and turnips.
6. Cook for 25 minutes more, stir in the peas for the last 5 minutes, and serve with parsley.

Pro tips

• Brown the lamb in batches so it sears rather than steams.
• Add the vegetables late so they stay bright and hold their shape.
• Simmer gently; a hard boil toughens the lamb.
• Taste and season at the end, once the sauce has reduced.

Frequently asked questions