Uploaded July 2026 | Updated September 2026, 2 weeks ago
⬇️ Recipe ⬇️ or PRINT: recipetineats.com/lamb-navarin-recipe
Hi guys Chef JB here! Today I’m sharing one of the great classics of French cuisine: Lamb Navarin! The lamb shoulder pieces are slowly braised with potatoes, carrots, onions and turnips in a rich, flavourful sauce until it's meltingly tender. Traditionally served at spring it’s also a very hearthy and comforting one-pot winter meal that's simple to make and even better the next day! I hope you enjoy this recipe and let me know in the comments what French classic you'd like to see next. Bon appétit! - JB
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Lamb Navarin
Serves 5
BROWNING LAMB:
1.25kg deboned lamb shoulder, cut into 5cm / 2” pieces
1 3/4 cooking/kosher salt
2 tbsp vegetable oil
STEW:
8 baby potatoes, peeled and cut in half (~500g/1lb)
1 large turnip, peeled, cut into 8 wedges then cut each wedge in half (~350g/12oz)
8 pearl onions or small round pickling onions, peeled
2 large carrots, peeled, cut in half then into 2cm / 0.8” (~200g/7oz each)
3 garlic cloves, finely minced
3 tbsp tomato paste
1/3 cup / 50g flour (plain/all-purpose)
1 cup chardonnay or other dry white wine
1 litre chicken stock, low-sodium
1 tsp cooking/kosher salt
1 tsp black pepper
3 sprigs thyme
2 bay leaves
1 cup / 125g frozen peas
1. Preheat oven to 180°C / 350°F (160°C fan).
2. Pat lamb dry, season with salt. Heat oil in oven-proof skillet over high heat, brown the lamb in 3 batches. Remove on tray.
3. Turn heat down to medium high and sauté onions until brown then set aside. Add carrots, cook 2 minutes then garlic, cook for 20 seconds.
4. Add tomato paste, cook for 1 minute then return lamb and add flour, cook for 1 minute.
5. Pour wine and stir until lamb is coated in a pale red loose paste then add stock, salt pepper, thyme and bay leaves. Stir until combined.
6. Bring to a simmer, cover and bake for 1 hour.
7. Stir in the potatoes, turnips and onions, cover and cook for 1 1/2 hour.
8. Stir in the peas, cover 2 minutes then serve!
#lambnavarin #navarindagneau #lambrecipe #lamb #frenchcuisine #frenchcooking #chefjb #recipetineats #recipe #frenchrecipe #cooking #cuisinefrancaise #navarinagneau
⬇️ Recipe ⬇️ or PRINT: recipetineats.com/lamb-navarin-recipe
Hi guys Chef JB here! Today I’m sharing one of the great classics of French cuisine: Lamb Navarin! The lamb shoulder pieces are slowly braised with potatoes, carrots, onions and turnips in a rich, flavourful sauce until it's meltingly tender. Traditionally served at spring it’s also a very hearthy and comforting one-pot winter meal that's simple to make and even better the next day! I hope you enjoy this recipe and let me know in the comments what French classic you'd like to see next. Bon appétit! - JB
----------
Lamb Navarin
Serves 5
BROWNING LAMB:
1.25kg deboned lamb shoulder, cut into 5cm / 2” pieces
1 3/4 cooking/kosher salt
2 tbsp vegetable oil
STEW:
8 baby potatoes, peeled and cut in half (~500g/1lb)
1 large turnip, peeled, cut into 8 wedges then cut each wedge in half (~350g/12oz)
8 pearl onions or small round pickling onions, peeled
2 large carrots, peeled, cut in half then into 2cm / 0.8” (~200g/7oz each)
3 garlic cloves, finely minced
3 tbsp tomato paste
1/3 cup / 50g flour (plain/all-purpose)
1 cup chardonnay or other dry white wine
1 litre chicken stock, low-sodium
1 tsp cooking/kosher salt
1 tsp black pepper
3 sprigs thyme
2 bay leaves
1 cup / 125g frozen peas
1. Preheat oven to 180°C / 350°F (160°C fan).
2. Pat lamb dry, season with salt. Heat oil in oven-proof skillet over high heat, brown the lamb in 3 batches. Remove on tray.
3. Turn heat down to medium high and sauté onions until brown then set aside. Add carrots, cook 2 minutes then garlic, cook for 20 seconds.
4. Add tomato paste, cook for 1 minute then return lamb and add flour, cook for 1 minute.
5. Pour wine and stir until lamb is coated in a pale red loose paste then add stock, salt pepper, thyme and bay leaves. Stir until combined.
6. Bring to a simmer, cover and bake for 1 hour.
7. Stir in the potatoes, turnips and onions, cover and cook for 1 1/2 hour.
8. Stir in the peas, cover 2 minutes then serve!
#lambnavarin #navarindagneau #lambrecipe #lamb #frenchcuisine #frenchcooking #chefjb #recipetineats #recipe #frenchrecipe #cooking #cuisinefrancaise #navarinagneau
