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)

Sposób przygotowania

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

Obraz wygenerowany przez AI

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

Obraz wygenerowany przez AI

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.

Dlaczego ten przepis się sprawdza

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.

Przechowywanie i odgrzewanie

Jak przechowywać

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.