Lamb Navarin

By Jacques Pépin

Published May 14, 1991

Total Time
1 hour 30 minutes
Rating
4(23)
Comments
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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.

Featured in: THE PURPOSEFUL COOK; A Menu Celebrating Spring With Lots of Lamb and Eggs

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Ingredients

Yield:6 servings

  • 2 lamb breasts, about 3 pounds total

  • 2 tablespoons all-purpose flour

  • 1 large onion, cut into 1-inch pieces (1 ½ cups)

  • 8 cloves garlic, peeled and sliced thin (3 tablespoons)

  • 3 cups water

  • 1 ½ teaspoons salt

  • ¾ teaspoon freshly ground black pepper

  • 1 teaspoon herbes de Provence or Italian seasonings

  • 1 ½ pounds potatoes, peeled and cut into 2-inch chunks

  • ¾ pound carrots, peeled and cut into 2-inch sticks

  • 1 package (10 ounces) frozen baby peas

  • 2 tablespoons chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

36 grams carbs; 154 milligrams cholesterol; 641 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 14 grams saturated fat; 33 grams fat; 7 grams fiber; 893 milligrams sodium; 48 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the lamb between the rib bones into strips about 1 ½ inches wide. You should have about 14 pieces.

  2. 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.)

  3. 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.

  4. 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.

  5. Step 5

    To serve, spoon the navarin onto individual plates and sprinkle with the parsley.

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Ratings

4 out of 5
23 user ratings
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Comments

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CP

Simple to make and looked beautiful. I’d brown the meat 45 minutes instead of 30, to render more fat off in first step, when I make it again. Overall good straightforward flavors.

Sofi

A bit of sherry or merlot wine adds great complexity

Matt

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

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