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

Preparation info

6
servings

Difficulty
Medium

Appears in

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.

Ingredients

3 pounds lean lamb shoulder, cut into serving pieces
3 tablespoons olive oil
1

Europe
France
Main course
Mediterranean

Method

Preheat oven to moderate (375°F.).
Brown the meat on all sides, a few pieces at a time, in the oil. Transfer to a heavy heatproof casserole.
Sprinkle the meat with the sugar and place the casserole over moderately high heat

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Navarin d’Agneau

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