Navarin

Name: Navarin
Prep time: 2 h
Total time: 2 h
Yield: Makes 4 servings
Cuisine: French
Ingredients: 2 carrots, roughly chopped; 1 large onion (unpeeled), quartered; 1 tablespoon butter; 2 tablespoons olive oil; ¼ bunch of fresh thyme; 1 orange, halved; 1 head of garlic, cut in half along its equator; 3 celery stalks, roughly chopped; Flour for dredging; Salt and black pepper to taste; Salt and black pepper to taste; 2 pounds boneless lamb shoulder, cut into 1½- to 2-inch cubes; ½ cup frozen peas; 1 clove; 2 quarts Jus Rôti or veal stock, or as needed; 2 quarts Jus Rôti or veal stock, or as needed; 4 waxy potatoes, boiled and quartered

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
2 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A classic French lamb stew, this happy marriage of fruit and meat is updated here by the addition of a bit of orange, which enlivens the flavor. The peas and potatoes are an optional accompaniment; you could serve this with mashed potatoes or a potato gratin like the one.

Ingredients

2 pounds boneless lamb shoulder, cut into 1½- to 2-inch cubes
Salt and black pepper to taste
Flour for dredging

Europe
France
Main course
Stew
Mediterranean

Method

Preheat the oven to 375°F. Season the lamb liberally with salt and pepper, then dredge it lightly in the flour. Heat the olive oil in a lidded large deep skillet or flameproof casserole over medium-high heat. When the oil is shimmering, add the lamb (working in