Navarin Printanier d’Agneau

Springtime Navarin of Lamb

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

A classic country dish that uses spring lamb and new baby vegetables, ideally from the garden.


  • 1½–2 kg(4 lb) shoulder of lamb, on the bone
  • 30–55 g(1–2 oz) butter
  • 1 tablespoon white sugar
  • 275 ml(½ pt) stock or water
  • 340 g(12 oz) tomatoes, peeled and chopped
  • 1 clove of garlic, crushed
  • salt, pepper
  • 1 tablespoon flour
  • bouquet garni: thyme, rosemary, bayleaf
  • about 500 g(1 lb) small new potatoes
  • about 500 g(1 lb) baby turnips
  • 250 g(½ lb) baby onions
  • 170 g(6 oz) young French beans
  • 115 g(4 oz) shelled new peas


Cut the meat from the bone and discard all the skin and fat. Cut the meat into pieces of about 2–4 cm(1–2 in).

Melt the butter in a pan and sear the meat on all sides, in batches if necessary. Transfer the meat to a hot casserole. Add the sugar to the pan and allow it to brown and caramelize to give a good colour to the dish.

Pour the stock and the tomatoes into the pan and stir until all the sugar and the pan juices have dissolved. Add the garlic. Season the meat with salt and pepper and sprinkle the flour over. Then add the tomato flavoured stock. Bury the bouquet garni in the casserole. Cover and cook in a moderate oven (Mark 5, 190°C, 375°F) for 1 hour.

Meanwhile cook the potatoes, turnips and onions separately in salted water for 3 minutes. Drain the vegetables and add to the casserole, cook for 20 minutes.

Cook the beans and peas, drain and spoon over the meat. Spoon the sauce over the vegetables and serve.