Recipe
Spring lamb navarin for 6
A lamb stew with young vegetables: turnips, carrots, peas and new potatoes. The dish of spring.
- Serves 6
- Prep
- 30 min
- Cooking
- 1 h 30
- Total
- 2 h
- Difficulty
- Intermediate
Which cuts to choose?
Boned shoulder and neck, cut into pieces of about 50 g, are the classic navarin cuts. About 250 g per person. General advice, unrelated to today's stock.
From the guide : Lamb →Method
Step 1 — Brown· 15 min
Brown the lamb pieces in the oil, in small batches. Sprinkle with sugar at the end of browning.
Step 2 — Flour and add liquid· 5 min
Return all the meat, add the garlic, purée and flour; stir for 2 minutes. Cover with water, add the bouquet garni, salt and pepper.
Step 3 — Simmer· 45 min
Cover and simmer gently for 45 minutes.
Step 4 — The vegetables· 25 min
Add the potatoes, carrots, turnips and onions. Continue for 25 minutes.
Step 5 — Finish· 5 min
Add the peas for the last 5 minutes. Remove the bouquet garni, adjust the seasoning and serve.
Butcher's tips
- Add the vegetables according to their cooking time: potatoes and carrots first, peas at the end.
- A pinch of sugar on the meat as it browns helps caramelise the base.
Resting and reheating
Reheat gently, covered; add the peas at the last moment if preparing ahead.
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