A Traditional French Recipe Lamb Navarin

There’s just something soul-soothing about a simmering pot of lamb stew that warms the heart and fills the house with the most incredible aroma. Let me walk you through crafting this delicious dish that’s practically a hug in a bowl.

I love the way Lamb Navarin captures the flavors of tender lamb shoulder simmered with aromatic garlic and a bouquet garni. My favorite element is the blend of hearty carrots, turnips, and new potatoes, all simmered in a rich sauce of tomato paste, white wine, and broth.

These vegetables, combined with the protein-rich shoulder of lamb, make a dish that’s as nutritious as it is delicious.

A Traditional French Recipe Lamb Navarin Ingredients

• Lamb Shoulder: Rich in protein and iron, adds depth and richness.
• Olive Oil: Heart-healthy source of monounsaturated fats.
• Onion: Provides sweetness and enhances flavor profile.
• Garlic: Adds aromatic depth; supports immune health.
• Tomato Paste: Boosts umami; packed with lycopene.
• Carrots: Offer natural sweetness and are high in fiber.
• New Potatoes: Source of carbohydrates; adds creaminess.
• Peas: High in fiber; sweeten the dish naturally.

A Traditional French Recipe Lamb Navarin Ingredient Quantities

• 2 pounds (about 900g) lamb shoulder, trimmed and cut into 2-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 2 cups beef or chicken broth
• 1 bouquet garni (thyme, bay leaf, and parsley tied together)
• 4 carrots, peeled and sliced
• 2 turnips, peeled and diced
• 12 small new potatoes, peeled
• 1 cup fresh or frozen peas
• Salt and freshly ground black pepper to taste
• 1 tablespoon unsalted butter

How to Make this A Traditional French Recipe Lamb Navarin

1. In a big Dutch oven or heavy pot, warm the olive oil over medium-high heat. Add the lamb cubes in batches, browning them on all sides. Take the lamb out of the pot and set it aside.

2. Add the chopped onion and garlic to the same pot. Sauté until the onion is soft and translucent, about 5 minutes.

3. Stir the tomato paste into the mixture and cook for one more minute so that it can caramelize a bit.

4. Pour in the white wine, scrape up any browned bits there are from the bottom of the pot, and allow it to reduce by half.

5. Place the lamb back in the pot. Add beef or chicken broth, then add bouquet garni. Bring to a gentle simmer.

6. Put the lid on the pot and let it cook at a low temperature for 45 minutes.

7. Stir to combine the carrots and turnips with the other ingredients in the pot. Cover and cook for 30 minutes more.

8. Cover with the new potatoes and continue to cook until both the lamb and the veggies are tender, about 20 minutes more.

9. Combine the peas and heat another 5 minutes. Season it with salt and freshly ground black pepper.

10. Remove the bouquet garni before serving, and stir in the unsalted butter for a glossy finish. Serve hot.

A Traditional French Recipe Lamb Navarin Equipment Needed

1. Dutch oven or heavy pot with lid
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Tongs
8. Ladle

FAQ

• What cut of lamb is best for Navarin? Lamb shoulder is ideal for its tenderness and flavor, especially when simmered slowly.
• Can I use a different type of wine? Yes, a dry white wine is traditional, but you can use a light red wine if you prefer a richer flavor.
• Is it necessary to use a bouquet garni? While not essential, a bouquet garni adds depth of flavor from the herbs; it’s highly recommended for authenticity.
• Can this recipe be made ahead of time? Absolutely, Lamb Navarin often tastes better the next day as the flavors meld together.
• What can I use instead of turnips? Parsnips or rutabaga can be substituted if turnips are unavailable.
• How should I store leftovers? Store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.

A Traditional French Recipe Lamb Navarin Substitutions and Variations

Lamb shoulder: Use beef stew meat or pork shoulder for a new variation.
In the absence of white wine, dry, the following may be used: take chicken stock and add to it a certain quantity of broth and a certain quantity of an acid, combined, to make the amount needed of roughly equivalent flavor to a dry white wine.
Beef or chicken broth. For a lighter flavor, you can use vegetable broth.
Regular potatoes chopped into pieces or sweet potatoes for a sweeter alternative.
Peas, fresh or frozen. Green beans, fava beans, or another alternative.

Pro Tips

1. Searing for Flavor: Take your time when browning the lamb cubes. Ensure they’re browned evenly on all sides. This step develops a rich, deep flavor base for the stew.