French cuisine · Meat & Kebab

Navarin d'Agneau

French lamb stew with spring vegetables and thyme.

Ingredients · for 4 servings

• 1.2 kg lamb shoulder
• 400 g small potatoes
• 4 carrots
• 2 turnips
• 200 g peas
• 2 onions
• 3 garlic cloves
• 2 tbsp tomato paste
• 1 tbsp flour
• 250 ml white wine
• 700 ml lamb stock
• 3 sprigs thyme
• 2 bay leaves
• 4 tbsp olive oil
• Salt
• Pepper

Instructions

1. Pat the lamb cubes dry and sear them in batches until they are deeply browned.
2. Add the onions and garlic, stir in the tomato paste and roast it for 2 minutes.
3. Dust with flour, deglaze with white wine and scrape up the browned bits.
4. Add the stock, thyme and bay leaves and braise covered for 70 minutes.
5. Add the potatoes, carrots and turnips and cook for another 30 minutes.
6. Add the peas in the last 5 minutes, remove the bay leaves and season to taste.