Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

This dish would originally have been made with mutton, which would have needed a longer cooking time, but this version, Navarin d’Agneau, uses lamb for a sweet and tender casserole.


  • 2 kg boneless leg or shoulder of lamb, cubed
  • 3 tbsp flour


Trim the lamb of any fat. Place in a bowl with the flour and toss to coat the cubes of meat evenly. Heat the olive oil in a large casserole dish, add just enough meat to cover the bottom of the pan and brown the meat all over. Remove and repeat with the next batch, until all the meat is browned. Return all the meat to the pan, add the stock, and bring to a simmer, mixing well. Add the garlic, s