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Wine with food: Lamb navarin with turnips and potatoes alongside a glass of red wine.

Lamb navarin (spring stew) with turnips and new potatoes

This lamb navarin is the culinary embodiment of spring and brings the flavors of the season straight to your table. In this recipe, we combine tender braised shoulder lamb with the subtle sweetness of turnips, crunchy young carrots, pearl onions and creamy new potatoes, all bound in an aromatic, lightly tomato-infused sauce with thyme and bay leaf. The combination of hearty depth, melt-in-the-mouth texture and the tenderness of the spring vegetables makes for a real taste sensation. Together with an elegant Saint-Émilion or a structured Morgon, you will experience a pairing that perfectly combines rustic charm and springtime freshness. An ideal dish for a cozy family meal at the Easter weekend or a stylish spring lunch that will win over any gourmet with its simple preparation and profound aroma.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Main course, Stew
Cuisine Bistro, French
Servings 2 Servings
Calories 580 kcal

Cooking utensils

  • 1 Casserole (cast iron recommended)
  • 1 Paring knife
  • 1 Cutting board
  • 1 Cooking spoon
  • 1 Kitchen paper

Ingredients
  

  • 500 g Lamb from the shoulder, cut into approx. 3 cm cubes
  • 2 Tbsp vegetable oil e.g. rapeseed oil
  • 1 teaspoon powdered sugar
  • 1 Shallot finely chopped
  • 1 Garlic clove finely chopped
  • 1 teaspoon tomato paste
  • 1 Tbsp flour
  • 150 ml dry white wine
  • 300 ml Lamb stock or vegetable stock
  • 1 bunch of spring herbs Thyme, parsley, bay leaf
  • 200 g May turnip peeled and quartered
  • 150 g young carrots peeled and halved
  • 100 g Pearl onions peeled
  • 200 g new potatoes small, washed with peel
  • Salt and pepper from the mill

Preparation
 

PREPARATION:

  • Pat the lamb dry and season with salt and pepper.
  • Prepare the shallots, garlic and herbs.
  • Clean the spring vegetables (turnips, carrots, pearl onions, potatoes).
  • Preheat the oven to 160 degrees top/bottom heat.

COOKING STEPS:

  • Heat the oil in the casserole on a high heat.
  • Sear the lamb cubes in batches.
  • Remove from the pan and set aside.
  • Caramelize the powdered sugar in the frying fat.
  • Sauté the shallots and garlic in it.
  • Add the tomato purée and fry briefly.
  • Dust with flour and mix well.
  • Deglaze with white wine and reduce briefly.
  • Add the lamb stock, browned meat and the herb bundle.
  • Bring to the boil, put the lid on and cook in the oven for approx. 1 hour.
  • At the same time, briefly blanch the pearl onions in salted water and quench.
  • Once cooked, add the pearl onions, potatoes, turnips and carrots to the meat.
  • Mix everything carefully and replace the lid.
  • Cook in the oven for a further 30 minutes until the vegetables and meat are tender.
  • Remove the herb bundle.
  • Season the sauce with salt and pepper to taste.

DIRECTIONS:

  • Serve the navarin in deep plates.
  • Make sure that the meat and vegetables are evenly distributed.
  • Sprinkle with a little fresh parsley.
  • Enjoy hot immediately.

SUPPLEMENTS:

  • Fresh baguette
  • Green salad with vinaigrette
  • Glazed root vegetables

Nutritional values per portion

Calories: 580kcalCarbohydrates: 32gProtein: 38gFat: 34g
Keyword Easter recipe, Lamb navarin, Lamb recipe., Lamb stew, May turnip, New potatoes, Saint-Émilion, Spring dish, Stew, Wine with food
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