French
👍 Beginner Friendly
15 mineasy
FrenchDinner
Recipe Story
origins & traditionsNavarin d'Agneau Printanier is a celebrated French lamb stew that showcases the bounty of spring vegetables. This rustic yet refined dish hails from the French countryside where slow-cooked lamb shoulder is transformed into melt-in-your-mouth tender morsels through patient braising. The lamb is first seared to develop deep caramelized flavors, then simmered in white wine and stock with aromatic herbs until succulent. Young spring vegetables including pearl onions, baby carrots, tender turnips, and sweet green peas are added during the final stages of cooking, retaining their vibrant colors and fresh flavors. The result is a harmonious balance of rich, savory lamb complemented by delicate, sweet vegetables in a light, aromatic sauce. This dish represents the French principle of terroir, celebrating seasonal ingredients at their peak. Perfect for a comforting family dinner or an elegant gathering, Navarin d'Agneau Printanier brings the essence of French country cooking to your table with its rustic charm and sophisticated flavors.
Instructions
step by step0/10 done
Cut 1200g lamb shoulder into 2-inch cubes, pat dry with paper towels, and season generously with salt and black pepper.
Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Working in batches, sear lamb pieces on all sides until golden brown, about 8-10 minutes per batch. Remove and set aside.
In the same pot, add diced onions and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
Sprinkle 2 tablespoons flour over the onions and stir to coat, cooking for 2 minutes to remove raw flour taste.
Pour in 1 cup white wine, scraping up any browned bits from the bottom of the pot. Let simmer for 2 minutes.
Return lamb to the pot along with 3 cups chicken stock, tomato paste, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
While lamb cooks, prepare vegetables. Peel pearl onions and baby carrots. Cut turnips into quarters.
After 1 hour, add pearl onions, carrots, and turnips to the pot. Continue simmering covered for 30 minutes.
Add green peas and cook for final 10 minutes until all vegetables are tender and lamb is falling apart.
Remove bay leaves. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving. Serve hot with crusty bread or boiled potatoes.
Navarin d'Agneau Printanier
3.8 (16)
A classic French spring lamb stew featuring tender pieces of lamb braised with pearl onions, baby carrots, turnips, and fresh peas in a delicate wine-infused broth that celebrates the season's finest vegetables.
medium
2h 30m
6 servings
Ingredients
0 of 14 checked
Main
- 1200 grams lamb, cut into 2-inch cubes
- 2 tablespoons olive-oil
- 2 tablespoons flour
- 2 tablespoons tomato-paste
Aromatics
- 1 pieces onions, diced
- 4 cloves garlic, minced
Herbs
- 2 pieces bay-leaves
- 1 teaspoons thyme, dried or 3 sprigs fresh
- 1 teaspoons rosemary, dried or 2 sprigs fresh
Vegetables
- 12 pieces carrots, baby carrots, peeled
- 1 1/2 cups peas, fresh or frozen
Seasoning
- 1 1/2 teaspoons salt
- 1/2 teaspoons black-pepper, freshly ground
Garnish
- 3 tablespoons parsley, fresh, chopped
Chef Tips
expert advice•For best results, use lamb shoulder rather than leg as it has more fat and connective tissue that breaks down during braising, creating a more flavorful and tender stew.
•If pearl onions are unavailable, substitute with shallots cut into quarters.
•The key to a successful navarin is not to rush the cooking process - the lamb needs time to become truly tender.
•You can prepare this dish a day ahead as the flavors deepen overnight; simply reheat gently on the stovetop.
•For a richer sauce, you can add a tablespoon of butter at the end and swirl to incorporate.
•Some traditional recipes include potatoes; if desired, add small new potatoes along with the other vegetables.
•The stew should have a light, brothy consistency rather than a thick gravy.
•If the liquid reduces too much during cooking, add more stock as needed.
•Fresh herbs make a significant difference in this dish - avoid dried herbs if possible for the final garnish.
