Navarin d'Agneau

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Salt the lamb and brown it hard in the oil in two batches, 8 minutes total.

   Mark done

2. Return it all to the pan, sprinkle over the sugar and let it caramelise for 2 minutes, turning.

   Mark done Start 2 min timer

3. Dust with the flour and cook 2 minutes, then stir in the tomato purée and garlic.

   Mark done

4. Add the stock, bay and thyme, bring to a simmer, and cook covered 60 minutes.

   Mark done

5. Add the turnips and carrots and cook 15 minutes.

   Mark done

6. Add the potatoes and cook 15 minutes more.

   Mark done

7. Add the beans and peas and cook a final 5 minutes, so they stay green. Rest 10 minutes, scatter with parsley and serve.

   Mark done

Chef’s Tips

• The sugar before the flour. It is what colours the sauce.
• Vegetables in sequence, not all at once.
• Peas and beans for four minutes only.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Country bread
• A glass of Loire red
• Green salad

Storage & Reheating

Refrigerated for 3 days, though the green vegetables dull. It freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.