Recipe Spring navarin of lamb : Hearty Dishes and Tasty

Recipe Spring navarin of lamb : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Spring navarin of lamb has been designed to be as simple and easy as possible to put into practice. With 0:25 prep, 4 serving, Capable cooks level.

“This navarin is essentially a lamb stew to celebrate the new season. It showcases beautiful lamb and spring vegetables, like asparagus and spring onions, at their brilliant fresh peak.” – Justine Schofield


  • 2 tablespoons olive oil
  • 1kg boneless lamb shoulder, fat trimmed, cut into 8 pieces
  • 1 brown onion, chopped
  • 1 large carrot, peeled, chopped
  • 1 turnip, peeled, chopped
  • 3 garlic cloves, peeled, bruised
  • 1 sprig fresh rosemary
  • 1 tablespoon plain flour
  • 250ml (1 cup) white wine
  • 1 large tomato, chopped
  • 500ml Massel chicken style liquid stock, plus 60ml (1/4 cup), extra
  • 8 small Kipfler potatoes, peeled (or your favourite waxy potato)
  • 1 bunch small spring onions, trimmed, halved
  • 30g butter
  • Pinch of caster sugar
  • 225g (1 1/2 cups) frozen broad beans, blanched, peeled
  • 1 bunch asparagus, trimmed, blanched, halved


  • Step 1
    Preheat oven to 150C/130C fan forced. Heat oil in a large heavy-based casserole dish over medium-high heat. Season lamb and cook, in batches, turning, for 4-5 minutes or until browned. Transfer to a bowl.
  • Step 2
    Add brown onion, carrot, turnip, garlic and rosemary to the pan. Cook, stirring, for 5 minutes or until softened. Season. Add flour. Cook, stirring constantly, for 1 minute or until combined. Add lamb and wine.
  • Step 3
    Bring to the boil. Reduce heat to medium. Simmer, stirring, for 5-10 minutes until wine is reduced by a third. Add tomato and stock. Cover. Bake, adding potato halfway through cooking time, for 2 hours or until lamb is tender.
  • Step 4
    Meanwhile, cook spring onion, butter and sugar in a saucepan over medium heat, stirring, for 5-10 minutes or until golden. Add extra stock. Cook for 10 minutes or until tender.
  • Step 5
    Use a slotted spoon to transfer lamb and potato to a serving platter. Keep warm. Place casserole over high heat. Simmer until the liquid is reduced by a third.
  • Step 6
    Add the broad beans, asparagus and spring onion mixture to the reduced liquid. Ladle the sauce and vegetables over the lamb and potato.

Spring navarin of lamb

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