Lamb navarin

Preparation info

  • Feeds

    four to six

    • Difficulty


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Traditionally cooked in Paris and its surrounding countryside to herald the arrival of spring, a navarin of lamb is a good old-fashioned stew, made with plenty of onions, carrots and parsnips. Serve with creamy mash and fresh herbs.


  • 3 tbsp light olive oil
  • 1 kg to 1.5 kg (2


Heat oven to 180°C (350°F). Heat a little of the olive oil in a heavy-bottomed casserole dish that will take direct heat, and brown one-third of the meat. Remove meat, add a little more olive oil, and continue process until all meat is browned. Sprinkle the last lot of meat with flour, salt and pepper, and cook for 2 or 3 minutes on both sides until flour also browns. Add remaining meat and mix