Traditional Navarin of Lamb Recipe

A favourite French lamb and turnip stew recipe
Yield: 6    Preparation Time:     Cooking Time:
Lamb shoulder cooked with root vegetables, peas and green beans. Flavoured with garlic and bouquet garni.


2 lb boneless lamb shoulder
3 medium turnips, peeled
4 medium carrots, peeled
1 onion, cut into 8
1 1/2 cups frozen peas
8 oz green beans, washed and cut and halved
2 tomatoes, diced
2 garlic cloves, crushed
1 cup dry white wine
2 tbsp oil
1 tbsp flour
2 tbsp butter
1/4 tsp nutmeg
bouquet garni
1 tbsp sugar
freshly milled black pepper

Recipe Instructions

Cook the lamb
Cut the lamb into 2″ chunks and fry for a minute or so in the oil. Drain off any excess fat. Add the sugar and flour and stir well. Cook for around three minutes. Pour in the wine and add the garlic, tomatoes, nutmeg and bouquet garni. Add salt and pepper to taste. Add water to cover, bring to the boil, reduce the heat and simmer for around 1 hour.

Prepare vegetables
Peel and cut the turnips and carrots into slices. Heat the butter in a large saucepan and add the vegetables and onions. Cook for 10 minutes stirring occasionally. Vegetables should be fairly tender. Steam the green beans until cooked and rinse with cold water.

Finish the dish
Stir the carrots, turnips, onions and peas into the lamb after the lamb has cooked for and hour. Simmer for a further 20 minutes until vegetables are fully cooked. Reduce the liquid to thicken if required. Just before serving add the green beans.

Serve hot.