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.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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 10g butter, sauté onion 4 minutes until soft.
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.
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 18-20 minutes until vegetables are tender.
Simmer 1
Stir in 150g defrosted peas, simmer 3 minutes. Taste and adjust seasoning. While navarin simmers, place 450g new potatoes in a medium pan with 12g butter, 0.5 tsp caster sugar, pinch salt, and 125ml water.
Simmer 2
Cover potatoes, simmer 10 minutes, then uncover, simmer 4-5 minutes until glazed and tender. Stir 1.5 tbsp parsley into navarin.
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.