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Gluten-free French

Lamb Navarin with Spring Vegetables

Name: Lamb Navarin with Spring Vegetables
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 4 servings
Cuisine: French
Ingredients: 900 g lamb shoulder (4 cm cubes and patted dry); 1 1/2 tsp fine sea salt (divided); 1/2 tsp Black pepper (freshly ground); 2 tbsp Olive oil (divided); 1 piece yellow onion (peeled and finely chopped); 3 cloves Garlic (peeled and minced); 2 tbsp tomato paste (ready to use); 150 ml dry white wine (divided if needed); 600 ml lamb stock (warm); 4 sprigs fresh thyme (tied into a small bundle); 250 g Turnip (peeled and cut into wedges); 250 g Baby carrot (trimmed and halved lengthwise if thick); 150 g Fresh peas (shelled); 15 g fresh parsley (finely chopped)

A classic French lamb stew brightened with peas, baby carrots, turnips, and fresh herbs. Slow simmering makes the lamb tender while the spring vegetables retain their clean, sweet flavor.

135 min 4 servings Medium

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Ingredients

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900 g lamb shoulder (4 cm cubes and patted dry)
1 1/2 tsp fine sea salt (divided)
1/2 tsp Black pepper (freshly ground)
2 tbsp Olive oil (divided)
1 piece yellow onion (peeled and finely chopped)
3 cloves Garlic (peeled and minced)
2 tbsp tomato paste (ready to use)
150 ml dry white wine (divided if needed)
600 ml lamb stock (warm)
4 sprigs fresh thyme (tied into a small bundle)
250 g Turnip (peeled and cut into wedges)
250 g Baby carrot (trimmed and halved lengthwise if thick)
150 g Fresh peas (shelled)
15 g fresh parsley (finely chopped)

763 kcal / serving

How to prepare

Season the lamb with 1 teaspoon of the salt and the black pepper. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat until it shimmers.

Sear the lamb in two batches for 2 to 3 minutes per side, turning until deeply browned. Transfer it to a plate; add the remaining oil if the pot is dry.

Lamb cubes deeply browned in a Dutch oven

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Lower the heat to medium. Add the onion and cook for 5 minutes, stirring, until softened and lightly golden. Add the garlic and cook for 30 seconds until fragrant.

Stir in the tomato paste and cook for 1 minute until it darkens slightly. Pour in the wine, scrape up the browned bits, and simmer for 2 minutes.

Return the lamb and its juices to the pot. Add the warm stock, thyme, and remaining salt. Bring just to a boil, then cover and simmer gently for 70 minutes, until the lamb is fork-tender.

Add the turnips and carrots, cover, and simmer for 15 minutes until nearly tender. Stir in the peas and simmer uncovered for 5 minutes, until the vegetables are bright and tender and the lamb reaches at least 74°C in the thickest pieces.

Lamb navarin with colorful spring vegetables

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Remove the thyme bundle. Taste and adjust the seasoning, then rest the stew for 5 minutes so the sauce settles. Scatter with parsley and serve hot.

Why this recipe works

Searing builds a savory foundation, while a long, gentle simmer softens the lamb and enriches the stock. Adding the delicate vegetables late preserves the fresh spring character that distinguishes navarin from heavier winter stews.

Storage and reheating

How to store it

Cool within two hours, refrigerate in a covered container for up to 3 days, or freeze for up to 2 months. Store the stew and garnishes separately when possible.

How to reheat it

Reheat gently in a covered saucepan over medium-low heat until steaming hot throughout, adding a splash of stock if needed. Do not repeatedly reheat.

Nutrition / serving

763kcal

60.98 gprotein

23.25 gcarbs

45.93 gfat

Food safety and estimates

Recipe times and nutrition are estimates. Cool prepared food and leftovers as soon as possible — do not leave them at room temperature for more than 2 hours — then refrigerate them, ideally in shallow, sealed containers. Follow local public-health guidance and the manufacturer's label instructions. Reheat only the portion you intend to eat, and only once, until it is evenly hot; when measured at the coldest point, it should reach at least 74°C/165°F. Check allergen information and cross-contact risks. Pregnant people, young children, older adults and people with weakened immune systems should take extra care and seek professional advice if unsure.

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Recipe prepared for publication with complete ingredients and ordered cooking steps.

Published 15 Aug 2026 · updated 15 Aug 2026

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215 min 6 servings

Lamb Navarin with Spring Vegetables

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