a taste of France

Navarin of lamb



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Ingredients


Navarin of lamb printanier

Lamb with spring vegetables

prep time 25 mins

cooking time 1½ hours

serves 4

2 tablespoons of oil

4 lamb chops

1 onion peeled and sliced

2 cloves of garlic minced

4 tablespoons of flour

2½ cups of stock

2 tablespoons tomato paste

1 teaspoon fresh rosemary

1 teaspoon fresh thyme

1 bay leaf

1½ lbs of vegetables as follows

celery cut into 2 ins pieces

sm new potatoes scrubbed

carrots cut into 2 ins pieces

sm turnips peeled and trimmed

green beans cut into 2 ins pieces

sm onion peeled

snow peas ends trimmed



In a heat proof casserole heat the oil and brown the chops on both sides.

Then remove and put on a warm plate. Add the onions and garlic to the casserole and saute for 2 to 3 mins.

Stir in the flour and allow to brown for 1 to 2 mins.

Gradually stir in the stock and add the tomato paste and herbs.

Bring to the boil stirring constantly. Replace the chops, cover and cook at 325f for 45mins.

Add the root vegetables, stir well and cover and cook for 20 to 30 mins until tender.

Add the green vegetables and cook for a further 15 mins.

Remove the bay leaf and serve.


Navarin of lamb


Navarin of lamb picture


  • If you liked the Navarin of lamb try the Veal Jardiniere
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