Monday 23 April 2018

Navarin d'agneau printanier Spring lamb stew

Rachel Khoo

Preparation time: 30 minutes

Cooking time: 1½-2 hours

For the fashion-conscious, the arrival of spring/summer in Paris means that it's out with the winter wardrobe and in with the new one. The same goes for stews.

Forget your boeuf bourguignon; it's so last season! Navarin printanier, a lamb stew with fresh vegetables, is what should be bubbling away in your kitchen.


1 kg lamb neck, cut into pieces

2 cloves garlic, crushed to a paste

1 onion, finely chopped

1 tbsp olive oil

1 bay leaf

2 sprigs thyme

4 carrots, cut into chunks

100g fresh or frozen peas

100g green beans, shopped

Salt and pepper


Pre-heat the oven to 160°C. Brown the meat, garlic and onion with the olive oil in a large flameproof casserole. Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres.

Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan and transfer to the oven. Cook for one-and-a-half to two hours, or until the meat is tender.

Ten minutes before serving, bring a large pot of salted water to a boil and add the peas and beans. Cook for five minutes, or until the vegetables are tender, then drain.

Take the casserole out of the oven and remove the bay leaf and thyme sprigs. Add the peas and beans, with salt and pepper to taste, and serve straight away.

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