Loading... Please wait...

Sign up for offers/news

Navarin of Lamb Recipe


• 2½ lb/1.2kg neck fillet of lamb, cut into 3inch/7.5cm cubes
• 3-4 sprigs fresh thyme, leaves only
• 3-4 sprigs fresh rosemary, leaves only
• 1½ tbsp flour
• 4 tsp vegetable oil
• 1 onion, peeled, chopped
• 1 whole garlic head, cut in half horizontally
• 12fl oz/350ml white wine
• 10½oz/300g canned chopped tomatoes
• 17fl oz/500ml cold lamb or chicken stock

For the vegetables
• 1lb/450g mixed seasonal vegetables, peeled, chopped into equal-sized pieces
• 2oz/50g butter
• 7-9oz/200-250g mashed potatoes, to serve

How to prepare
1.    Sprinkle the flour onto a plate so you can coat the lamb cubes in it until they are completely covered.

2.    Heat a teaspoon of vegetable oil in a large, heavy-based casserole dish over a medium heat.

3.    Add about a third of the lamb cubes and fry these for 6 to 8 minutes, stirring occasionally, until they are golden brown on all sides. Remove the meat from the dish with a slotted spoon and set it aside on a warm plate.

4.    Repeat the same process twice with the two remaining batches of lamb cubes – with two more teaspoons of oil – again, until all of the lamb is browned, and also set aside on a warm plate.

5.    Add a fourth teaspoon of oil to the casserole dish the lamb was cooked in, and over a medium heat fry the onions and garlic for 4 to 5 minutes.

6.    Add the wine and bring the mixture to a simmer, continuing to let it simmer for about 6 to 8 minutes, or until the volume of liquid has reduced by approximately half.

7.    Once the wine mixture has reduced, add the herbs and chopped tomatoes and stir well. Return the mixture to a simmer, before continuing to simmer for a further 4 to 5 minutes, or until the volume of liquid has reduced by about half.

8.    Add the cold stock and the browned lamb pieces to the mixture in the casserole dish (adding a more water if the lamb pieces are not covered).

9.    Heat the contents until they start simmering, covering the pot and continuing to simmer gently for about 1½ hours, stirring occasionally, or until the sauce has thickened and the lamb is tender.

10.    Meanwhile, for the vegetables, cook the vegetables for 2 to 3 minutes in a pan of boiling, salted water before draining well.

11.    Heat the butter in a saucepan over a high heat. Add the mixed chopped seasonal vegetables and fry for 1 to2 minutes, or until the butter has melted and coated the vegetables, and the vegetables are tender.

12.    Divide the mashed potatoes equally among four serving plates, before spooning  over the navarin of lamb, and topping with the cooked mixed vegetables.

Eat & enjoy,