Lamb Navarin (Navarin d’Agneau) Recipe – French Special
Lamb Navarin, or Navarin d’Agneau, is a traditional French stew that celebrates the bounty of spring. This hearty lamb dish combines tender lamb shoulder with a medley of spring vegetables like carrots, turnips, and peas, all simmered in a savory broth. The addition of aromatic herbs such as thyme and bay leaves infuses the stew with depth and complexity. Whether enjoyed on a chilly evening or as a centerpiece for a special occasion, Lamb Navarin offers a comforting and flavorful meal that brings the essence of French cuisine to your table.
- 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 :
Vegetable Variations: Feel free to adjust the vegetables based on seasonal availability. Common additions include baby potatoes, pearl onions, or green beans.
Wine Pairing: A dry white wine, such as Sauvignon Blanc, complements the flavors of the stew.
Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a day or two.
Serving Suggestions: Serve the stew with crusty French bread or over buttered noodles to soak up the delicious broth.
