Navarin Of Lamb
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Navarin of lamb is a classic French stew that celebrates the arrival of spring vegetables, though it's enjoyed year-round in bistros across France. Dating back to the early 19th century, the name 'navarin' is thought to commemorate the French naval victory at Navarino in 1827. This elegant yet rustic dish combines tender chunks of lamb shoulder with seasonal vegetables in a rich, aromatic broth infused with herbs. The balance of hearty meat, sweet vegetables, and savory sauce exemplifies the French talent for transforming humble ingredients into extraordinary meals.
Time & Quantities
Method & Ingredients
Required Equipment: Large Dutch oven, wooden spoon, slotted spoon, kitchen twine for bouquet garni
Cooking Method: Braising, Stovetop - Sauteing
Ingredients
- 2.5 lbs lamb shoulder (trimmed and cut into 2-inch cubes)
- 3 tbsp all-purpose flour
- 3 tbsp olive oil
- 2 medium onions (diced)
- 3 garlic cloves (minced)
- 2 tbsp tomato paste
- 1 cup dry white wine
- 4 cups lamb or chicken stock
- 1 bouquet garni (thyme/bay leaf/rosemary/parsley)
- 12 small new potatoes (halved)
- 4 medium carrots (cut into chunks)
- 2 turnips (peeled and quartered)
- 12 pearl onions (peeled)
- 1 cup fresh or frozen peas
- 2 tbsp fresh parsley (chopped)
- 1 tbsp fresh mint (chopped)
- salt
- freshly ground black pepper
Instructions
- Pat lamb dry with paper towels. Season generously with salt and pepper, then dust with flour, shaking off excess.
- In a large Dutch oven, heat olive oil over medium-high heat. Working in batches to avoid crowding, brown the lamb on all sides until golden, about 8 minutes per batch. Transfer to a plate.
- Reduce heat to medium. Add diced onions to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Stir in tomato paste and cook for 2 minutes, until it darkens slightly.
- Pour in wine, scraping up any browned bits from the bottom of the pot - this is where the flavor treasure lies!
- Return lamb to the pot along with any accumulated juices. Add stock and bouquet garni. Bring to a simmer.
- Cover, reduce heat to low, and simmer gently for 1 hour, or until meat is nearly tender.
- Add potatoes, carrots, turnips, and pearl onions. Return to a simmer, cover, and cook for 30-40 minutes more, until vegetables and meat are tender.
- Add peas during the last 5 minutes of cooking.
- Remove bouquet garni and skim any excess fat from the surface.
- Taste and adjust seasoning with salt and pepper.
- Sprinkle with fresh parsley and mint before serving - the bright herbs against the rich stew will make your dinner guests swoon!
Storage & Make-Ahead
Storage Advice: Refrigerate for up to 3 days. The flavor improves after a day as the ingredients marry.
Make-Ahead & Freezing Tips: Excellent for make-ahead. Freezes well for up to 3 months without the potatoes, which can be added when reheating.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 520
- Protein: 38g
- Fat: 28g (Saturated: 10g)
- Carbohydrates: 30g (Fiber: 6g, Sugar: 8g)
- Vitamin A: 110% DV
- Vitamin C: 45% DV
- Calcium: 8% DV
- Iron: 30% DV
Allergen Information: Contains wheat (flour)
Dietary Information: Contains lamb and gluten; not suitable for vegans, vegetarians, or those with gluten allergies
Serving & Variations
Serving Suggestions: Serve in shallow bowls, arranging the meat and vegetables in a natural, rustic way with the broth poured around. Garnish with fresh herbs. Best Side Dishes: Crusty bread is essential for sopping up the flavorful broth. A simple green salad with vinaigrette provides a fresh contrast.
Wine or Drink Pairing: A medium-bodied red wine with good acidity pairs perfectlytry a Côtes du Rhône or a Languedoc blend. For something special, a red Burgundy like a Gevrey-Chambertin offers elegant complexity.
Possible Recipe Variations: Winter version with root vegetables only. Add flageolet beans for extra heartiness. Moroccan-inspired variation with cinnamon, dried apricots, and almonds.
Additional Notes: Choose young spring lamb for the most tender results. The stew can be made with shoulder, leg, or a combination of cuts.
Made this lamb navarin yesterday. Good flavor but took longer than expected for the meat to get tender. Added some fresh peas at the end.
This spring lamb stew looks great, I love a good navarin – the combination of tender lamb with spring vegetables is perfect. Saving this for Easter dinner!