Navarin of lamb is a classic French stew, bursting with hearty flavours and rustic charm. Known for its tender pieces of lamb and a medley of fresh vegetables simmered in a rich, savoury sauce, this dish is a perfect marriage of simplicity and sophistication.
It’s a meal that not only satisfies the palate but also warms the soul, making it ideal for cosy gatherings or family dinners.
The word “Navarin” is said to derive from “navet,” the French word for turnip, which is one of the essential ingredients in this stew. While its origins are humble, this dish is versatile enough to serve at an elegant dinner or a casual evening meal. In this blog, we’ll walk you through how to prepare this flavorful dish, ensuring tender lamb and perfectly cooked vegetables every time.
Ingredients (Serves 4):
- 1 kg (2.2 lbs) lamb shoulder or neck, cut into chunks
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 large onion, diced
- 2 tbsp all-purpose flour
- 2 tbsp tomato paste
- 1 cup dry white wine
- 3 cups chicken or lamb stock
- 4 small turnips, peeled and quartered
- 4 carrots, peeled and cut into chunks
- 300g (2 cups) baby potatoes, halved
- 1 cup green beans, trimmed (optional)
- 1 cup garden peas (optional)
- 1 bay leaf
- 2 sprigs fresh thyme
- Salt and freshly ground black pepper, to taste
Preparation and Cooking Time:
- Preparation Time: 20 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours 20 minutes
Step-by-Step Instructions:
1. Sear the Lamb
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the lamb pieces generously with salt and pepper. Sear them in batches until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
2. Sauté Aromatics
In the same pot, reduce the heat to medium and add the diced onion. Sauté for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
3. Create the Base
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to remove the raw flour taste. Stir in the tomato paste, ensuring it’s evenly distributed.
4. Deglaze and Simmer
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly. Then, add the seared lamb back into the pot, along with the chicken or lamb stock. Toss in the bay leaf and thyme. Bring to a gentle boil.
5. Add Vegetables
Reduce the heat to low, cover the pot, and let it simmer for 1 hour. After an hour, add the turnips, carrots, and potatoes. Season with additional salt and pepper as needed. Continue to simmer for another 30-40 minutes, or until the vegetables are tender and the lamb is melt-in-your-mouth soft.
6. Finish with Green Beans & Peas (Optional)
If using green beans and peas, add them in the last 10 minutes of cooking to retain their vibrant colour and slight crunch.
7. Serve and Enjoy
Remove the bay leaf and thyme sprigs before serving. Ladle the Navarin of lamb into bowls and garnish with fresh parsley if desired. Serve with crusty bread to soak up the rich sauce.
Why Navarin of Lamb is a Must-Try
This dish is a beautiful reflection of the French countryside—hearty, flavorful, and designed to make the most of simple, quality ingredients. The lamb becomes incredibly tender through slow cooking, while the vegetables absorb the essence of the broth, creating a dish that’s deeply comforting.
The Navarin’s versatility is another reason it’s so beloved. You can adapt it based on the season, swapping out green beans for peas in spring or adding parsnips in the colder months. It’s also a forgiving recipe, allowing even novice cooks to achieve a delicious result.
Whether you’re looking to impress guests or simply want to treat your family to a wholesome meal, this stew is sure to leave everyone satisfied.
Tips for the Perfect Navarin of Lamb
- Choose the Right Cut of Lamb: Lamb shoulder or neck works best for this dish, as they have enough fat and connective tissue to remain moist and tender during slow cooking.
- Don’t Skip the Searing: Browning the lamb pieces creates a flavorful base, enhancing the overall depth of the stew.
- Make It Ahead: Like many stews, Navarin of lamb tastes even better the next day, as the flavours meld and deepen.
Conclusion
Navarin of lamb is a timeless classic that embodies the heartiness and simplicity of French home cooking. With its tender chunks of lamb, flavorful vegetables, and rich sauce, it’s a dish that’s sure to impress, whether you’re hosting a dinner party or enjoying a quiet evening at home.
The slow-cooked magic of this dish not only elevates humble ingredients but also brings warmth and togetherness to the table—qualities that make it perfect for any occasion. So, grab your pot, gather your ingredients, and let the comforting aroma of Navarin of lamb fill your kitchen. Bon appétit!