Navarin D'Agneau (Spring Lamb Stew)

Navarin d’Agneau is one of the great classics of French home cooking—a tender spring lamb stew gently simmered with young vegetables until everything is beautifully tender and full of flavor. The meat becomes meltingly soft, the broth rich but delicate, and the carrots, turnips, and peas taste as though they’ve been kissed by the season itself. It’s a rustic yet elegant dish, perfect for a leisurely Sunday supper. Serve it with crusty bread and good company—bon appétit!

Prep Time: 1h 45 mins | Total Time: 2h 15 mins | Serves: 4 generous servings

Ingredients

• 2 lbs lamb shoulder, cut into 2-inch cubes

  
  

• salt and freshly ground black pepper

  
  

• 2 tablespoon olive oil

  
  

• 2 tablespoon unsalted butter

  
  

• 1 medium onion, diced

  
  

• 2 shallots, sliced

  
  

• 2 tablespoon all-purpose flour

  
  

• 1 tablespoon tomato paste

  
  

• 1/2 cup dry white wine

  
  

• 3 cups beef or veal stock

  
  

• 1 bay leaf

  
  

• 2 sprigs thyme

  
  

• 3–4 small carrots, peeled and cut into chunks

  
  

• 10–12 pearl onions, peeled

  
  

• 1 small turnip, peeled and cubed

  
  

• 8–10 new potatoes, halved

  
  

• 1 cup fresh or frozen peas

  
  

• fresh parsley, for garnish

Instructions

Step 1

Season lamb generously with salt and pepper. In a large Dutch oven, heat olive oil and butter over medium-high heat. Sear lamb in batches until browned on all sides. Transfer to a plate.

Step 2

In the same pot, add onion and shallots. Cook until softened and lightly golden, about 5–6 minutes.

Step 3

Sprinkle in flour and stir well for 1–2 minutes to cook off the raw taste. Stir in tomato paste. Pour in wine, scraping up any browned bits. Return lamb to the pot and add stock, bay leaf, and thyme. Bring to a simmer.

Step 4

Cover partially and simmer gently for 1 hour.

Step 5

Add carrots, pearl onions, turnip, and potatoes. Simmer uncovered for 30–35 minutes more, until lamb and vegetables are tender.

Step 6

Add peas in the final 5 minutes of cooking. Taste and adjust seasoning. Remove thyme and bay leaf.

Step 7

Ladle into shallow bowls and garnish with fresh parsley. Serve with crusty bread or a simple green salad.