French · Dinner
Spring Lamb Stew with Vegetables
Navarin d'Agneau Printanier
A Parisian spring classic, lamb shoulder braised with baby turnips, new carrots and peas in a light white-wine jus.
$$
30 minsPrep
1 hr 45 minsCook
2 hrs 15 minsTotal
MediumLevel
Nutrition per serving
620Calories
48gProtein
22gFat
48gCarbs
8gSugar
8gFiber
720mgSodium
145mgChol
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Instructions
1
Prep
Pat 675g lamb shoulder chunks dry, season with 0.75 tsp salt and 0.25 tsp pepper, dust with 1.5 tbsp flour. Finely chop 0.5 large brown onion and 2 garlic cloves. Trim 200g baby carrots and 200g baby turnips, halving turnips. Peel 125g pearl onions. Halve 450g new potatoes. Chop 2 tbsp parsley.
2
Sear
Heat 1 tbsp neutral oil in a heavy casserole over high heat. Brown lamb in batches, 4-5 minutes per batch, until deep golden. Transfer to a plate. Reduce heat to medium, add 11g butter, sauté onion 4 minutes until soft.
3
Bloom
Add garlic and 1 tbsp tomato paste, cook 1 minute until fragrant. Pour in 125ml white wine, scrape base clean. Return lamb with juices, add 350ml stock, 1 bay leaf, 3 thyme sprigs.
4
Braise
Bring to a gentle simmer, cover, braise on low heat or 160°C oven 1 hour until lamb is nearly fork-tender. Add pearl onions, carrots, and turnips, simmer uncovered 18 minutes until vegetables are tender.
5
Simmer 1
Stir in 150g defrosted peas, simmer 3 minutes. Taste and adjust seasoning. While navarin simmers, place 450g new potatoes in a wide pan with 12g butter, 0.5 tsp caster sugar, pinch salt, and 125ml water.
6
Simmer 2
Cover potatoes, simmer 10 minutes, then uncover, simmer 4 minutes until glazed and tender. Stir 1.5 tbsp parsley into navarin.
7
Plate
Ladle navarin into shallow bowls, scatter remaining parsley over potatoes. Serve glazed potatoes and crusty baguette alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 675g (23.8 oz) boneless lamb shoulder
- 0.5 large brown onion
- 2 garlic cloves
- 1 tbsp tomato paste
- 125ml (0.5 cup) dry white wine
- 350ml (1.5 cup) lamb or chicken stock
- 1.5 tbsp plain flour
- 1 tbsp neutral oil
- 22g (0.8 oz) unsalted butter
- 1 bay leaf
- 3 sprigs fresh thyme
- 2 tbsp flat-leaf parsley
- 0.75 tsp sea salt
- 0.25 tsp black pepper
- 200g (7.1 oz) baby carrots
- 200g (7.1 oz) baby turnips
- 125g (4.4 oz) pearl onions
- 150g (5.3 oz) frozen peas
- 450g (15.9 oz) new potatoes
- 0.5 tsp caster sugar
- 0.5 crusty baguette