Navarin Printanier

Preparation info
  • Serve

    4 to 6

    unless otherwise stated.
    • Difficulty


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.


  • 3 lb boneless lamb
  • 3 tbsp olive oil
  • 2 tsp


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