Navarin d’Agneau

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

The most famous of all lamb stews is the navarin d’agneau of French cuisine. A navarin is a savory ragout with vegetables.


  • 3 pounds lean lamb shoulder, cut into serving pieces
  • 3 tablespoons olive oil
  • 1 tablespoon sugar
  • Salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 to 3 cups Lamb Stock
  • 2 tomatoes, peeled, seeded and chopped
  • 2 garlic cloves, finely minced
  • ¼ teaspoon dried thyme
  • 1 bay leaf
  • 12 small potatoes, peeled
  • 6 carrots, scraped and cut into 1½-inch lengths
  • 6 small white turnips, peeled and halved
  • 12 small white onions
  • 1 cup shelled fresh peas or 1 package (10 ounces) frozen green peas
  • 1 cup green beans, cut into ½-inch lengths


  1. Preheat oven to moderate (375°F.).

  2. Brown the meat on all sides, a few pieces at a time, in the oil. Transfer to a heavy heatproof casserole.

  3. Sprinkle the meat with the sugar and place the casserole over moderately high heat for four or five minutes. Season the meat with salt and pepper and sprinkle with the flour. Cook for three to five minutes longer, stirring constantly.

  4. Add enough stock to cover the meat. Add the tomatoes, garlic, thyme and bay leaf and bring to a boil. Cover and bake in the oven for one to one and one-half hours, or until meat is almost tender.

  5. Remove the meat to a clean casserole. Strain the sauce, skim off excess fat, and pour the sauce over meat.

  6. Add the potatoes, carrots, turnips and onions. Cover and bake for twenty-five minutes, or until vegetables are almost tender.

  7. Add the peas and beans and bake for ten minutes longer. If frozen peas are used, add them only for the last five minutes of the baking time.

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