Lamb Navarin (Navarin d’Agneau) Recipe – French Special
Lamb Navarin, or Navarin d’Agneau, is a classic French stew that beautifully showcases tender lamb simmered with a medley of vegetables in a rich, savory broth. Traditionally served in spring when young vegetables are fresh and sweet, this comforting dish is full of rustic charm and deep flavors. With its succulent meat, aromatic herbs, and vibrant vegetables like carrots, turnips, and potatoes, Lamb Navarin is a delightful centerpiece for any cozy meal. Whether you’re preparing a hearty Sunday dinner or entertaining guests, this dish is sure to impress with its elegance and depth. Let’s explore this timeless French favorite
- Prep Time20 min
- Cook Time1 hr 30 min
- Total Time1 hr 50 min
For the Lamb Stew:
- 2 pounds (900g) lamb shoulder or stew meat, cut into 1.5-inch pieces
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 tablespoons flour
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 2 cups beef or chicken broth
- 1 bay leaf
- 1 teaspoon fresh thyme (or 1/2 tsp dried)
- 4 carrots, peeled and sliced
- 3 turnips, peeled and cut into chunks
- 2-3 potatoes, peeled and cut into chunks
- 1 cup green peas (fresh or frozen)
- Fresh parsley, chopped (for garnish)
Brown the Lamb:
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
Season the lamb pieces with salt and pepper.
Brown the lamb in batches to avoid overcrowding, turning to sear on all sides. Remove and set aside.
Build the Base:
In the same pot, add chopped onion and cook until translucent (about 3-4 minutes).
Stir in garlic and tomato paste. Cook for 1 minute.
Sprinkle flour over the mixture and stir well to coat.
Deglaze and Simmer:
Pour in the white wine, scraping the bottom to deglaze the pot.
Add broth, bay leaf, and thyme.
Return lamb to the pot and bring to a gentle boil.
Reduce heat to low, cover, and simmer for 45 minutes.
Add Vegetables:
Add carrots, turnips, and potatoes.
Simmer uncovered for another 30-40 minutes, or until vegetables and lamb are tender.
Add peas during the last 5 minutes of cooking.
Adjust seasoning with salt and pepper.
Serve:
Discard bay leaf.
Spoon the stew into bowls and garnish with freshly chopped parsley.
Serve hot with crusty French bread or over buttered noodles.
Recipe Notes :
Lamb Cut : Lamb shoulder is ideal for stewing due to its marbling and flavor. Trim excess fat if needed.
Wine Substitute : If you prefer not to use wine, you can substitute with extra broth and a splash of vinegar or lemon juice.
Vegetable Swap : Feel free to add or swap vegetables based on the season—parsnips, celery root, or green beans work well too.
Make-Ahead : This dish tastes even better the next day. Store leftovers in the fridge and gently reheat.
