Dinner · 90 min · french

Navarin d’Agneau

This is the kind of French dinner you’ll make on repeat — lamb shoulder and new potatoes, 90 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Lamb shoulder
• 1 lb New potatoes
• 1 lb Baby carrots
• 3 Turnips
• 12 Pearl onions
• 3 tbsp Flour
• 3 cups Lamb stock
• 2 tbsp Tomato paste
• 1 Bouquet garni

Steps

1. Brown the lamb in batches until deeply crusted on all sides; this caramelization is the stew’s foundation.
2. Dust with flour, stir 2 minutes, then add tomato paste and stock, scraping the pot clean.
3. Add the bouquet garni and simmer covered 45 minutes until the lamb yields at a touch.
4. Add the carrots, turnips, pearl onions, and potatoes; simmer 25 minutes more until every vegetable is tender and the sauce coats a spoon.
5. Skim the fat from the surface — navarin should be rich, never greasy.
6. Taste and adjust salt; the spring vegetables should taste of themselves, lifted by the lamb.
7. Serve in deep bowls with crusty bread; navarin is spring in a pot, the French answer to heavy winter stews.

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