Navarin of Spring Lamb and Vegetables

Preparation info
  • Serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

This is a modern lighter interpretation of the classic dish in which a prime cut of lamb is left pink and tender.


  • 4 (middle) necks of lamb
  • Salt and freshly ground black pepper
  • 4 tablespoons olive oil
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Cut each neck into pieces about 2.5cm thick, aiming to get 4–5 pieces from each. Season with salt and pepper, drizzle with half the oil and set aside.

Cook the vegetables whole in the stock with the garlic and herbs. They will cook at different rates, so cook each vegetable individually, removing them with a slotted spoon when tender.

When they are all cooked, boil the stock rap