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The main dish, French classic

Spring lamb navarin with new vegetables

Spring lamb navarin is a slow braised stew with carrots, turnips, potatoes and peas, made for 6 people. It takes 50 minutes of active work and is fully cooked the day before, you just reheat it and stir in the peas at the last minute. It's an easy recipe, around €5.00 per person, and the key is adding the vegetables in two stages so they keep their bite.

A lamb navarin with spring vegetables, the classic Easter dish, that reheats without complaint.

Spring lamb navarin with new vegetables
For
6 people
Work
50 min
Total time
2 h 20
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€5.00
Calories per person
560 kcalcalculated by Kiloach, your weight coach

Spring lamb navarin is the stew that announces warmer days, with meltingly tender meat and new vegetables that still have some bite. The sauce, colored by the caramelized sugar on the pearl onions and scented with a bouquet garni, coats the lamb generously without feeling heavy. It's a dish made for sharing, served straight from the pot in the middle of the table.

It's the dish for an Easter lunch or a family dinner in spring, when young carrots and turnips show up at the market. It also works well for a make-ahead dinner with friends, paired with a crisp vegetable starter and a light fruit dessert to close the meal on a seasonal note.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 1 h 45
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 25 min
  4. When it's time to serve 1 step, 5 min

The day before, cook the navarin all the way through adding the potatoes, then let it cool and refrigerate overnight. Just before guests arrive, reheat the pot gently covered, keeping an eye on the vegetables so they don't break apart. At serving time, stir in the peas a few minutes before sitting down and bring the pot straight to the table.

The ingredients

6 people

Butcher

  • Boneless lamb shoulder 1.4 kg

Fruits and vegetables

  • New carrots 500 g
  • New turnips 500 g
  • Baby potatoes 600 g
  • Pearl onions 12
  • Garlic 2 cloves

Frozen foods

  • Frozen peas 300 g

Pantry

  • Dry white wine 20 cl
  • Tomato pasteoften in the pantry 1 tbsp
  • Flouroften in the pantry 30 g
  • Sugaroften in the pantry 1 pinch
  • Bouquet garnioften in the pantry 1
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Cut the lamb into large cubes and brown them in the pot with the oil, add the pearl onions and a pinch of sugar. 15 min

    Don't overcrowd the pot, the meat needs to brown rather than boil.

  2. Sprinkle with flour, add the tomato paste, garlic, white wine, bouquet garni and cover with water. Let simmer covered. 1 h

    The sugar caramelizes the onions and gives the sauce its color.

  3. Add the carrots, turnips and potatoes and cook a bit longer, then let cool and refrigerate. 30 min

    The vegetables finish cooking gently as the stew cools.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Gently reheat the navarin covered, stirring carefully so the vegetables stay whole. 25 min

    Add a splash of water if the sauce has thickened too much overnight.

When it's time to serveThe final touches, right in front of your guests.

  1. Add the peas, cook 5 minutes, remove the bouquet garni and serve straight from the pot. 5 min

    Peas added at the last minute keep their bright color.

Our tips to get it right

  • Pick vegetables that are genuinely young, small and firm, they hold up better through the two stage cooking and keep some texture.
  • Brown the meat well before adding liquid, that color is what gives the whole sauce its flavor, don't skip this step even if you're short on time.
  • If the sauce looks too thin at serving time, let it simmer uncovered for a few minutes right before adding the peas.

The variations

  • Swap the lamb shoulder for neck or leg cut into pieces, both work just as well for a long braise.
  • For a vegetarian version, replace the lamb with large chunks of button mushrooms and parsnips, browned the same way before simmering.
  • For a quicker version, skip the overnight rest and serve the navarin the same day, just let it rest a bit longer before serving.

What to serve it with

  • Crusty bread for the sauce
  • A sharply dressed green salad first
  • A light red wine from the Loire

Storage

The navarin keeps 2 to 3 days in the refrigerator in a sealed container. It freezes well, though it's best to add fresh peas when reheating rather than freezing them in. Reheat gently, covered, over low heat or in a moderate oven, adding a splash of water if needed.

Questions about this recipe

Can I make this navarin with leg of lamb instead of shoulder?

Yes, leg cut into pieces works, but it's leaner than shoulder and can turn out slightly less tender. Shoulder remains the safer choice for a long braise.

Can I use frozen vegetables instead of fresh spring vegetables?

Frozen carrots and turnips are possible but lose their texture during long cooking. Fresh vegetables, even out of season ones, give better results than frozen for this dish.

How do I know when the lamb is tender enough?

The meat should fall apart easily with a fork, no effort needed. If it still resists after braising, cook 15 to 20 more minutes over low heat.

Is this navarin good for kids?

Yes, it's a mild dish with no strong spices, which kids generally enjoy. You can simply cut the meat into smaller pieces for them.

Can a spring lamb navarin be made ahead?

Yes, it's even recommended. The recipe needs 50 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a spring lamb navarin?

Allow 2 h 20 in total, including resting and cooking time, of which 50 min is actual work. The recipe is rated "easy".

How many calories are in a spring lamb navarin?

About 560 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a spring lamb navarin cost?

About €5.00 per person, that's €30.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Saint-honoré The dessert

French classic

Saint-honoré

  • 1 h 30 of work
  • Prepared the day before
  • Medium, €2.70 per person

560 kcalcalculated by Kiloach

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