Navarin of Spring Lamb with Root Vegetables

A classic French lamb stew showcasing tender spring lamb and sweet root vegetables, infused with the fragrant aromas of thyme and rosemary.

Prep Time

25 minutes

Total Time

2 hours 10 minutes

Calories

620

Level

Medium

Yields

4 servings

Cost

£4.37

Season:

☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Ingredients

Servings

1.5lbsSpring Lamb Shoulder or Leg(Cut into 1-inch cubes)

£10.50

2tbspAll-Purpose Flour(For dredging the lamb)

£0.05

2tbspOlive Oil

£0.15

3mediumCarrots(Peeled and cut into 1-inch pieces)

£0.30

2mediumTurnips(Peeled and cut into 1-inch pieces)

£0.70

2mediumParsnips(Peeled and cut into 1-inch pieces)

£0.80

1cupPearl Onions(Peeled)

£1.20

2clovesGarlic(Minced)

£0.10

1cupDry Red Wine(Preferably a Pinot Noir or Beaujolais)

£1.50

4cupsChicken or Lamb Broth

£1.00

1tbspTomato Paste

£0.10

2sprigsFresh Thyme

£0.30

1sprigFresh Rosemary

£0.30

1leafBay Leaf

£0.10

1tspSalt(Or to taste)

£0.01

0.5tspBlack Pepper(Or to taste)

£0.05

2tbspFresh Parsley(Chopped, for garnish)

£0.30

Total Cost

£17.46

£4.37 per serving

The Method

1
Preheat oven to 325°F (160°C).
2
In a bowl, toss the lamb cubes with flour, salt, and pepper.
3
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove the lamb and set aside.
4
Add the carrots, turnips, parsnips, and pearl onions to the pot and sauté for 5-7 minutes, until lightly browned.
5
Add the minced garlic and tomato paste and cook for another minute, stirring constantly.
6
Pour in the red wine and scrape the bottom of the pot to deglaze, releasing any browned bits.
7
Return the lamb to the pot. Add the chicken or lamb broth, thyme sprigs, rosemary sprig, and bay leaf. Bring to a simmer.
8
Cover the pot and transfer it to the preheated oven. Bake for 1 hour 30 minutes, or until the lamb is very tender.
9
Remove the pot from the oven. Discard the thyme sprigs, rosemary sprig, and bay leaf.
10
Taste and adjust seasoning with salt and pepper as needed.
11
Serve hot, garnished with fresh parsley.

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My Notes

Nutrition Information

Nutrition per serving (450g)

620 kcal / 2594 kJ

Carbs

25g

10% of RDA

Fat

35g

50% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For extra richness, brown the lamb bones before adding the broth.

You can add other spring vegetables, such as green beans or peas, during the last 15 minutes of cooking.

If the stew is too thin, simmer it uncovered on the stovetop for a few minutes to reduce the liquid.

This stew tastes even better the next day, as the flavors have time to meld.

Cooking Equipment

Large Dutch Oven or Heavy-Bottomed Pot

Cutting Board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra richness, brown the lamb bones before adding the broth.

You can add other spring vegetables, such as green beans or peas, during the last 15 minutes of cooking.

If the stew is too thin, simmer it uncovered on the stovetop for a few minutes to reduce the liquid.

This stew tastes even better the next day, as the flavors have time to meld.

Navarin of Spring Lamb with Root Vegetables

Ingredients

The Method