Navarin d'agneau

Navarin d'agneau

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(1 ratings)

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Cooking time

Takes 2-2¼ hours

Skill level

Moderately easy

Servings

Serves 6

Delicious lamb, potato and vegetable dish - a hearty seasonal meal that you can make a day ahead

Nutrition and extra info

Additional info

  • Can be frozen
Nutrition info

Nutrition

kcalories
524
protein
45g
carbs
22g
fat
28g
saturates
12g
fibre
5g
sugar
0g
salt
1.19g

Ingredients

  • 6 large boned leg lamb steaks, total weight about 1¼kg/2lb 12oz
  • 2 tbsp vegetable oil
  • 350g Charlotte potatoes, scrubbed or peeled and halved lengthways if large
  • 2 large leeks, trimmed (with some green left on) and halved both lengthways and crosswise, then washed
  • 3 large carrots, peeled and halved both lengthways and crosswise
  • 6 small or 2 medium turnips, peeled, cut into thick rounds
  • 1 lamb stock cube
  • 4 tsp plain flour
  • 100ml dry white wine
  • about 12 fat continental spring onions, white and green parts
  • several sprigs of flatleaf parsley and lemon thyme

To finish

  • 3 tbsp single or whipping cream
  • 1 unwaxed lemon
  • chopped fresh parsley and/or lemon thyme

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Method

  1. Halve the lamb steaks and cut off any excess fat. Heat 1 tbsp of the oil over a medium heat in a large flameproof casserole that has a tight-fitting lid. Fry the lamb until it 'seizes' – it should be a little coloured all over but not charred. Bring a kettle of water to the boil.
  2. Transfer the lamb to a plate and rinse out the casserole. Add the veg (but not the spring onions) and cover with boiling water. Season and cook for 15 minutes, then drain into a colander over a bowl. Measure 450ml/16fl oz of the cooking liquid, crumble in the stock cube and stir to dissolve.
  3. Mop the fatty juices from the lamb with kitchen paper. Heat the remaining oil in the casserole over a medium-high heat. Add the lamb, season and sprinkle with the flour, then stir for a minute. Tip in the stock, wine, onions and herbs and bring to a simmer. Turn the heat to low, cover and cook gently for 1 hour, stirring a few times.
  4. Add the veg and stir well, cover and cook for a further 15-20 minutes or until the potatoes are tender. (Cool then freeze for up to 1 month or keep chilled for up to 24 hours.)
  5. Lift out the meat and veg into a warm serving bowl.With the casserole over a low heat, stir in the cream, grate in the lemon zest and squeeze in the juice. Adjust the seasoning, spoon over the lamb and veg, sprinkle with herbs and serve.

Recipe from Good Food magazine, October 2002

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Comments

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joannecampbell's picture

Used as a dinner party main course and didnt disappoint.
All the guests loved it, had to hand out spoons so they could drink the sauce!
First time of making, a little bit faffy, but well worth it, will make this again.

denni84's picture

Loved this stew! Changed the leeks for parsnip (as I had some to use up) and the lamb stock for chicken. I also didn't thicken the sauce with flour as I love a thin broth. Such a good dish, it's really warming and keeps well! Will be making it again soon.

jeanh-b's picture

made this for 6 people added cherry tomatoes for last 30 mins we all loved it will be doing it again

vcpretorius's picture
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Really delicious and easy to make. A perfect dish for a cold winter night.

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