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Navarin of lamb printanièr



Navarin of lamb printanièr

Though the word ‘navarin’ means a lamb casserole with vegetables, and can be made at any time of the year, ‘navarin printanièr’ means lamb with spring vegetables. In early June our spring lamb has that little bit more flavour, particularly if you can get salt-marsh.

If you’re in a hurry this can be an everything-in-one pot dish, but I like to remove the stewing vegetables before replacing them with small carrots with their tops left on, a few tiny mauve and white turnips, some peas, green beans and new potatoes. As this is a British navarin, I like to finish the dish with chopped mint and garlic.



  • 1 boned shoulder of spring lamb, approx 1.5kg/3lb 5oz
  • 2 tbsp sunflower oil
  • 50g/1¾oz butter
  • 2 onions, each cut into 6 wedges
  • 4 garlic cloves: 3 thinly sliced, 1 chopped
  • 1 large carrot, peeled and roughly chopped
  • 1 tsp sugar
  • 2 tbsp flour
  • 1 tbsp tomato purée
  • 2 thyme sprigs
  • 2 bay leaves
  • 1 litre/1¾ pints chicken stock
  • 8 small new potatoes, scraped
  • 8 button onions or small shallots, peeled
  • 8 spring carrots, tops trimmed and scraped
  • 2 small turnips, cut into quarters
  • 50g/1¾oz fresh peas
  • 50g/1¾oz French green beans, topped, tailed and halved
  • 8–10 mint leaves, finely chopped
  • salt and freshly ground black pepper

For the mashed potatoes

  • 900g/2lb floury potatoes, peeled and cut into chunks
  • 50g/1¾oz butter
  • milk, to taste



Navarin of lamb printanièr

Navarin of lamb printanièr


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