Spring Lamb Stew

For the fashion-conscious, the arrival of spring in Paris means that it's out with the winter wardrobe and in with the spring one. The same goes for stews. Forget your winter boeuf bourguignon, it's so last season! Navarin d'agneau printanier, a lamb stew with fresh vegetables, is what should be bubbling away in your kitchen.

TOTAL TIME: 2 hr 25 min
Prep: 15 min
Inactive Prep: --
Cook: 2 hr 10 min
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 tablespoon olive oil
  • 36 ounces/1 kilogram lamb neck, cut into pieces
  • 2 garlic cloves, crushed to a paste
  • 1 onion, finely chopped
  • 4 carrots, cut into chunks
  • 2 sprigs of thyme
  • 1 bay leaf
  • 3 1/2 ounces/100 grams green beans
  • 3 1/2 ounces/100 grams fresh or frozen peas
  • Salt and freshly ground black pepper
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onions. Add the carrots, thyme, bay leaf and enough water to cover the meat by at least a couple of centimetres. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook until the meat is tender, 1 1/2 to 2 hours.

About 5 minutes before serving, add the beans and peas to the lamb. Cook until the vegetables are tender.

Season with salt and freshly ground black pepper, and serve straightaway.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 3 reviews

  • on May 25, 2013

    Flag

    I added a bunch of fresh whole baby carrots leaving a little bit of the tops still on for "pretty". Very pretty presentation. I, too, would like a printable recipe for the croque madame muffins. I wrote it down on paper, but hard to gauge the amounts of some of the ingredients she adds.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 24, 2013

    Flag

    Absolutely delish. A great refreshing show. I would like the recipe for the croque madame muffins.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 08, 2013

    Flag

    This is such a fresh new show. I love every thing about it. This stew, C'est si bon. I did add more seasonings. The part I really like is keeping the vggies larger than I usually do. Makes it a lovely dish to present. The show is a real keeper!!! I'm hoping for a second season.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.