Lamb Navarin: the simple recipe for a tasty main dish
Lamb navarin is a French stew that you can enjoy as main dish at dinner, especially during spring season. Tasty and nutritious, it is packed with flavors thanks to all the ingredients involved. This recipe is also super easy to make, simply cook the lamb flavored with broth and wine and serve it with healthy vegetables and herbs.
The origin of this stew name is somewhat unclear. Some believe the term "navarin" is dedicated to the 1827 Battle of Navarino, but much more likely it derives from the introduction of the turnip (navet in French) into the recipe. Many recipes call for the use of the lamb shoulder, while others with the neck, or leg. Whatever the case may be, it is best to cut it into bite-sized pieces.
Tips
There are many variants of a navarin where the flavor of the meat is enhanced by adding extra vegetables.
Don't overcook the lamb, otherwise it will fall apart and lose moisture. Check with a fork if the meat is ready, it should be tender yet firm.
To make lamb navarin in the slow cooker, place all the ingredients in the pot, season and stir. Cover and cook for about 6 to 8 hours on medium setting, or until the lamb meat is tender.
In order to intensify the flavor of the stew some variants also use the lamb's bone which must be removed at the end of cooking, as well as the excess fat to make the stew lighter.
How to store Navarin of Lamb
You can store lamb navarin in an airtight container in the refrigerator for up to 5 days.
How to make Lamb Navarin
Rinse the meat and then dry it well with kitchen towels. Chop the lamb, eliminate nerves and excess fat. Season with salt, pepper and chopped garlic. Heat a skillet over medium high heat and fry the meat until golden brown on all sides. When golden brown, remove from heat and save for later.
Rinse the meat and then dry it well with kitchen towels. Chop the lamb, eliminate nerves and excess fat. Season with salt, pepper and chopped garlic. Heat a skillet over medium high heat and fry the meat until golden brown on all sides. When golden brown, remove from heat and save for later.
Peel and cut the onions. With a little of that oil, sauté the onions and chopped garlic. Sprinkle with flour. Cook everything a few minutes. Add the wine and let it reduce. Add the lamb, meat broth, rosemary, thyme and bay leaf. Cook over low heat until the meat is soft for about 2 hours. If it lacks liquid, you can add a cup of water.
Peel and cut the onions. With a little of that oil, sauté the onions and chopped garlic. Sprinkle with flour. Cook everything a few minutes. Add the wine and let it reduce. Add the lamb, meat broth, rosemary, thyme and bay leaf. Cook over low heat until the meat is soft for about 2 hours. If it lacks liquid, you can add a cup of water.
Wash and peel green beans, turnips and carrots. Cut them into pieces and cook them in boiling water for 10 to 12 minutes, or until soft but firm. Peel the French onions and glaze with sugar and a few drops of water.
Wash and peel green beans, turnips and carrots. Cut them into pieces and cook them in boiling water for 10 to 12 minutes, or until soft but firm. Peel the French onions and glaze with sugar and a few drops of water.
To glaze: put on the fire sugar, salt, pepper, butter. Cover the onions with water and leave them on the fire until caramelized. Also glaze the carrots. Sauté the peas for a few minutes. Serve the lamb navarin with vegetables.
To glaze: put on the fire sugar, salt, pepper, butter. Cover the onions with water and leave them on the fire until caramelized. Also glaze the carrots. Sauté the peas for a few minutes. Serve the lamb navarin with vegetables.
