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Navarin of lamb

Women weekly food
Navarin is a classic French ragoût of lamb
Cook Time 1 hour 50 minutes
Total Time 1 hour 50 minutes
Course Dinner, Main Course
Cuisine French, lamb
Servings 4 People


  • 2 tablespoon olive oil
  • 8 lamb noisettes 800g
  • 1 brown onion 200g, sliced thickly
  • 2 clove garlic crushed
  • 2 tablespoon plain all-purpose flour
  • 1 cup 250ml water
  • 3 cup 750ml chicken stock
  • 1/2 cup 125ml dry red wine
  • 400 gram canned diced tomatoes
  • 1/4 cup 70g tomato paste
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 2 sticks celery 300g, trimmed, cut into 5cm lengths
  • 150 gram green beans trimmed, halved
  • 20 baby carrots 400g, trimmed
  • 200 gram mushrooms
  • 1 cup 120g frozen peas
  • 1/2 cup coarsely chopped fresh flat-leaf parsley


  • Heat oil in a large saucepan; cook lamb, in batches, until browned. Remove from pan.
  • 2 Cook onion and garlic in same pan, stirring, until onion softens. Add flour; cook, stirring, until mixture bubbles and thickens. Gradually add the water, stock and wine; stir until mixture boils and thickens.
  • 3 Return lamb to pan with tomatoes, paste, bay leaves and rosemary; bring to the boil. Reduce heat; simmer, covered, 30 minutes.
  • 4 Add celery, beans, carrots and mushrooms to pan; simmer, covered, 30 minutes or until vegetables are tender. Add peas; simmer, uncovered, until peas are just tender.
  • 5 Remove and discard toothpicks from lamb. Serve navarin topped with parsley.


This recipe is sponsored by Mediterranean Supermarket 
Keyword lamb, Lamb dish