Navarin of Lamb

Updated February 23, 2016

Lighter than many stews, navarin contains lamb with young spring vegetables. Good with lots of crusty French bread for soaking up the stew.

Prepare ahead: Cook through step 2, then cool, cover, and refrigerate for up to 1 day. Bring to a boil and finish the recipe.

Freezing Information: Freeze for up to 3 months.

Leftovers can be refrigerated for up to 2 days.

Makes4 servings

Preparation Time30 min

Preparation Time - Text30 mins

Cooking Time1 min

Cooking Methodstewing



Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, healthy, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealdinner, lunch


Taste and Textureherby, meaty, savory


  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 lb (900g) boneless shoulder of lamb, cut into 1½ in (3.5cm) pieces
  • 2 small onions, quartered
  • 1 tbsp all-purpose flour
  • 1½ cups lamb stock or beef stock
  • 2 tbsp tomato paste
  • 1 bouquet garni of 1 celery stalk, 2 bay leaves, and 1 sprig of thyme
  • Salt and freshly ground black pepper
  • 10 oz (300g) small new potatoes
  • 10 oz (300g) baby carrots
  • 10 oz (300g) baby turnips
  • 6 oz (175g) green beans


Melt the butter with the oil in a large flameproof casserole over medium-high heat. In batches, add the lamb and cook, turning occasionally, about 5 minutes, or until browned. Set aside. Cook the onions in the casserole until they begin to soften.

Return the lamb to the casserole. Sprinkle with the flour and stir well for 1 minute. Stir in the stock, then add the tomato paste and bouquet garni. Season with salt and pepper. Bring to a boil and cover. Simmer for 1 hour, 15 minutes.

Stir in the potatoes, carrots, and turnips and cook, covered, for 15 minutes. Stir in the beans, cover, and cook for another 15 minutes, until the lamb and vegetables are tender.



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Made this in the early afternoon, let it sit and cooked it for dinner. The lamb was incredibly tender. Overall extremely tasty. We had it with egg noodles. Be sure to taste the turnips first to see they're cooked long enough. If not, they will be bitter.


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