Lamb Navarin

Name: Lamb Navarin
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: french
Ingredients: 2 lamb breasts, about 3 pounds total; 2 tablespoons all-purpose flour; 1 large onion, cut into 1-inch pieces (1 1/2 cups); 8 cloves garlic, peeled and sliced thin (3 tablespoons); 3 cups water; 1 1/2 teaspoons salt; 3/4 teaspoon freshly ground black pepper; 1 teaspoon herbes de Provence or Italian seasonings; 1 1/2 pounds potatoes, peeled and cut into 2-inch chunks; 3/4 pound carrots, peeled and cut into 2-inch sticks; 1 package (10 ounces) frozen baby peas; 2 tablespoons chopped parsley

By Jacques Pepin

Total Time: 1 hour 30 minutes
Rating: 4(22)
Comments: Read comments

My navarin of lamb is made with lamb breast, including bones and cartilage. This cut is usually available inexpensively at the supermarket; if you don't see it displayed with the meats, ask the butcher if he has a lamb breast in the back. Juicy and flavorful when stewed, the breast is a better selection for the navarin than the leg, which would be much more costly and not nearly as moist prepared this way.

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Ingredients

Yield:6 servings

2lamb breasts, about 3 pounds total
2tablespoons all-purpose flour
1large onion, cut into 1-inch pieces (1½ cups)
8cloves garlic, peeled and sliced thin (3 tablespoons)
3cups water
1½teaspoons salt
¾teaspoon freshly ground black pepper
1teaspoon herbes de Provence or Italian seasonings
1½pounds potatoes, peeled and cut into 2-inch chunks
¾pound carrots, peeled and cut into 2-inch sticks
1package (10 ounces) frozen baby peas
2tablespoons chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Cut the lamb between the rib bones into strips about 1½ inches wide. You should have about 14 pieces.
Step 2
In a large saucepan or Dutch oven cook the lamb, preferably in one layer, over medium heat, partly covered, for 30 minutes, until it has released most of its fat and is nicely browned on all sides. Remove the lamb to a plate and pour out and discard the fat. (You may have 1 cup of fat.)
Step 3
Return the meat to the pot, sprinkle it with the flour, and mix well. Add the onions, garlic, water, salt, pepper and herbes de Provence, mix well, and bring to a boil. Cover, reduce the heat to low, and cook for 30 minutes.
Step 4
Add the potatoes and carrots, and cook, covered, for 20 minutes. Then, stir in the peas, and cook, covered, for 5 additional minutes.
Step 5
To serve, spoon the navarin onto individual plates and sprinkle with the parsley.

Ratings

4 out of 5

22 user ratings

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Comments

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Matt5 years ago

This is a great recipe, made it many times. Its surprisingly light for a lamb stew. delicious.

Meg5 years ago

I’m using the neck. It would seem that cooking it longer would allow the meat to fall of the bones. There’s no instruction about what to do with the bones, even if using rib meat.

ke5 years ago

Cook meat longer.

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