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.
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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.