Navarin Printanier

Name: Navarin Printanier
Yield: Serve 4 to 6 unless otherwise stated.
Ingredients: 12 young carrots, quartered; 2 plump cloves of garlic, minced; 2½ cups lamb or beef stock; Salt and freshly ground pepper; 12 small pearl onions or shallots; 2 tsp sugar; 2 cups green beans, cut into 3-in pieces; 3 tbsp olive oil; 12 little new potatoes, peeled; 2 bay leaves; 3 lb boneless lamb; 12 little baby turnips, quartered; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 1½ cups shelled peas; Sprigs of fresh rosemary

Preparation info

Serve
4 to 6
unless otherwise stated.

Difficulty
Medium

Appears in

Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

About

This is an excellent spring stew, to be made when the lambs are gambolling and the ravishing little baby turnips - an essential part of this dish - are just appearing. You don’t often find a navarin in British restaurants, but it is a fine family dish.

Ingredients

3 lb boneless lamb
3 tbsp olive oil
2 tsp

Main course
Spring

Method

Whatever meat from the lamb you are using (you can mix them if you so wish), remove all excess fat and any hard bits of skin. Any bits of bone can be kept to be added to the stew for greater flavor, and removed after cooking. Cut the meat into 2-inch cubes and blot with paper towels.

Heat the o