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    Navarin of Lamb

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    Navarin of Lamb

    • Preparation time: 30 minutes, plus overnight marinating
    • Cooking time: 1 hour 30 minutes, plus 15 minutes cooling
    • Total time: 2 hours 15 minutes, plus overnight marinating 25 minutes

    Serves: 6


    • 1.2kg Lamb neck fillets, rimmed and cut into 3cm cubes
    • 35g Butter
    • 35g Butter
    • 1 tbsp Plain flour
    • 2 tsp Tomato purée
    • 500ml Chicken stock
    • Marinade
    • 2 Onions
    • 2 Large carrots
    • 1 Leek
    • 2 Garlic cloves
    • 1 Thyme sprig
    • 2 Bay leaves
    • 1 tsp Black peppercorns
    • 375ml Dry white wine
    • 1 tbsp Olive oil
    • 1 tbsp Olive oil
    • Vegetables
    • 300g Baby carrots, peeled
    • 300g Baby turnips, peeled and cut into wedges
    • 2 tsp Granulated sugar
    • 200g Podded broad beans
    • 150g Podded peas
    • 24 Asparagus tips


    1. The marinade - a day in advance, peel the onions and chop into large dice with the carrots and leek; slice the garlic cloves. Place this mirepoix in a bowl with the meat, together with the thyme sprig, bay leaves, black peppercorns, white wine and olive oil. Cover the bowl and refrigerate overnight.
    2. Browning the meat - the following day, drain the mixture in a colander over a bowl. Reserve the marinade. Remove the meat, dry on kitchen paper and season. Reserve the vegetables. Heat a large frying pan with 1 tbsp olive oil and fry batches of the meat on a high heat, browning each side before turning. Return meat to the bowl as you go. Deglaze the pan with some of the marinade and pour it over the meat in the bowl.
    3. Making the stew - melt 25g butter in a heavy heatproof casserole on the hob. Add the reserved vegetables and colour them until slightly golden. Dust with the flour and stir well. Add the tomato purée, the meat and its juices and the remaining marinade, and top up with enough chicken stock to cover. Bring to a simmer. Skim and cook gently on the hob for 1 hour 15 minutes, or until the meat is tender but by no means falling apart. Cool for 15 minutes. Cover the casserole and set aside.
    4. The carrots and turnips - While the meat is cooking, prepare the vegetables. Put the carrots in one saucepan and turnips in another, with 25g butter, 1 tsp sugar and a pinch of salt in each; add just enough water to cover. Cover the contents of each pan with a disc of buttered greaseproof paper and, over a lively heat, cook the turnips for 15–20 minutes and the carrots for 20–25 minutes, until the liquid has evaporated.
    5. The green vegetables - cook the broad beans in a pan of boiling water for 1 minute, drain and plunge into cold water. Drain again and remove their grey skins. Drop the peas and asparagus tips into a pan of boiling water for 2–3 minutes and refresh them similarly in cold water before draining them again.
    6. Finishing the dish - pour the stew into a colander suspended over a bowl. Return the juice to the casserole and reduce by half on the hob, then add the meat. Discard the vegetables. Add the glazed carrots and turnips, and bring to a simmer. Mix well and stew gently for 5 minutes. Add all the green vegetables and swirl in the remaining 10g butter; check the seasoning and serve.

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