Name: Navarin Printanier
Yield: For 4
Cuisine: French
Ingredients: olive oil; 4 good handfuls of fresh green spring vegetables (e.g. mangetout, peas, white or purple baby turnips, asparagus, courgettes, green beans); 1 bouquet garni; 1 tablespoon tomato paste; 1 kg shoulder of lamb, cut into chunks; 1 onion, chopped; salt and freshly ground black pepper; 5 carrots, peeled and chopped

Preparation info

For
4

Difficulty
Easy

Appears in

Trish's French Kitchen

By Trish Deseine

Published 2008

About

The name navarin comes from the French word for turnip, navet, and originally it was the main vegetable used in it. My version is the best known springtime version, which highlights other juicy new vegetables as well. This dish is perfect for the first lunch of the year, when you dare to move outdoors and the air is still a bit nippy but the sun is warm. Even if you don’t make it to pudding without an extra layer, you will have broken out of the dining room or kitchen at last.