Lamb Navarin – Classic French Spring Lamb Stew
Lamb Navarin (Navarin d’Agneau) is a traditional French stew made with tender lamb and a medley of vegetables, gently simmered in a light, flavorful broth. It’s especially popular in spring, when fresh vegetables like carrots, peas, and potatoes are at their best.
Unlike heavier stews, Navarin is lighter and more delicate, allowing the natural sweetness of vegetables and the richness of lamb to shine together. It’s a perfect dish for those who enjoy comfort food without it feeling too heavy.
Ingredients
For the Lamb:
700 grams lamb (shoulder or neck, cut into chunks)
Salt and black pepper to taste
2 tablespoons all-purpose flour
For the Stew:
2 tablespoons olive oil or butter
1 onion (chopped)
3 cloves garlic (minced)
2 tablespoons tomato paste
3 cups lamb or vegetable stock
1 teaspoon thyme
1 bay leaf
Vegetables:
2 carrots (sliced)
2 potatoes (cubed)
1 cup green peas
1 turnip (optional, chopped)
For Garnish:
Fresh parsley (chopped)
How to Make Lamb Navarin
Step 1: Prepare the Lamb
Season the lamb pieces with salt and pepper. Lightly coat them with flour—this helps in browning and thickening the stew.
Step 2: Brown the Lamb
Heat oil or butter in a heavy pot. Add lamb pieces and brown them well on all sides. Remove and set aside.
Step 3: Cook the Base
In the same pot, sauté onions until soft. Add garlic and cook briefly.
Stir in tomato paste and cook for 1–2 minutes to deepen flavor.
Step 4: Build the Stew
Return the lamb to the pot. Pour in stock and add thyme and bay leaf.
Bring to a boil, then reduce heat and simmer for about 45 minutes.
Step 5: Add Vegetables
Add carrots, potatoes, and turnips (if using). Continue cooking for another 25–30 minutes until vegetables and lamb are tender.
Add green peas in the last 10 minutes to keep them fresh and vibrant.
Step 6: Finish & Serve
Adjust seasoning and remove bay leaf. Garnish with fresh parsley.
Serve hot with bread or rice.
Chef’s Note
Use lamb shoulder or neck for best flavor and tenderness.
Browning the lamb properly adds depth to the dish.
Add delicate vegetables like peas at the end to avoid overcooking.
This stew should be light, not overly thick—adjust liquid accordingly.
Fresh herbs enhance the dish significantly.
Nutritional Information (Approximate per serving)
Calories: 450–550 kcal
Protein: 30–35 grams
Carbohydrates: 25–30 grams
Fat: 20–25 grams
Fiber: 4–6 grams
Sodium: 600–800 mg
Values may vary depending on ingredients used.
FAQs
- What cut of lamb is best for Navarin?
Lamb shoulder or neck works best because they become tender during slow cooking.
- Can I make this dish without potatoes?
Yes, you can substitute with other vegetables like zucchini or beans.
- Is Lamb Navarin spicy?
No, it’s mild and focuses on natural flavors rather than spice.
- Can I cook it in a pressure cooker?
Yes, it reduces cooking time, but slow cooking gives better flavor.
- How long can I store leftovers?
Store in the refrigerator for up to 2–3 days. It reheats well.
Lamb Navarin is a beautiful example of French home cooking—simple ingredients, gentle cooking, and delicious results. Light yet comforting, it’s a dish that perfectly balances flavor and freshness.
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