Lamb navarin with its vegetables - Nest in Normandy Dieppe

Lamb navarin with its vegetables

Ingredients: Yields 4 servings

From the butcher’s:
1kg boneless lamb shoulder

From the fresh produce market:
4 large carrots
4 onions (or 8 spring onions)
400g celery stalks
4 tomatoes
4 turnips
4 garlic cloves
400g  firm-flesh potatoes
1 bunch of fresh parsley

From your larder:
1 bouquet garni
2 tsp. flour
1 fat-free vegetable bouillon cube
1 glass of dry white wine
5cl olive oil
salt, pepper

  • Cut the lamb shoulder into pieces of approx. 30 to 40g.
  • Heat the oil in your roasting pot and brown the lamb on a high heat.  Add the flour.
  • Peel the onions, carrots and celery and cut them into pieces.  Quarter the tomatoes.
  • Once the lamb is nicely browned, add the sliced vegetables, the unpeeled garlic, the white wine; crumble in the bouillon cube,  add the bouquet garni and simmer over medium heat for 1 hour.
  • Peel your potatoes, leave them whole or cut in two, depending on their size. Peel and dice the turnips and add these to the roasting pot.  Continue cooking for 1/2 hour.
  • When you are ready to serve, spoon the reduced and filtered sauce over the navarin and sprinkle with chopped parsley.

Tip: Depending on the season, don’t hesitate to adapt your recipe and add vegetables, such as green peas, snow peas, broad beans, snap beans, spring onions…