A Navarin (French lamb stew), cooked with root vegetables

A perfect dish for leftover lamb.


  • butter (for frying)
  • 500 g stewing lamb (cut into even-sized chunks, organic)
  • 1 carrot (roughly chopped, organic)
  • 1 small onion (roughly chopped
  • 1 celery stick (roughly chopped)
  • 1 small leek (roughly chopped, organic)
  • 25 g plain flour
  • 1 tblsp tomato purée
  • 100 ml red wine
  • 1 bay leaf
  • 600 ml fresh brown stock
  • sprig of thyme
  • sprig of fresh rosemary
  • salt and fresh ground black pepper
  • to garnish:
  • carrots (organic)
  • turnips(organic)
  • button onions
  • potatoes(organic)
  • french beans


  1. Preheat the oven to 180°C/gas 4.
  2. Heat the butter in a casserole dish. Add in the lamb and fry until golden.
  3. Add in the roughly chopped carrot, onion, celery and leek and fry, stirring now and then, until the vegetables are lightly browned.
  4. Remove the casserole dish from direct heat, drain off the excess fat and mix in the flour.
  5. Return the casserole to the heat and fry, stirring, until the flour is lightly browned.
  6. Add in the tomato puree and mix in. Add in the wine, stock, bay leaf, thyme and rosemary. Season with salt and freshly ground pepper.
  7. Bring to the boil and cover. Transfer to the oven and bake for 1 and a half to 2 hours, until the meat is tender.
  8. Using a slotted spoon, transfer the lamb to a heavy-based saucepan. Strain the lamb gravy through a fine strainer over the lamb. Gently heat through.
  9. Transfer the navarin of lamb to a warm earthenware serving dish, garnish with the pan-fried vegetables and serve at once.
  10. Cooks Notes:
  11. All the garnish vegetables should be cut into small shapes, blanched, then fried in a little butter.
  12. (This dish also can have puff pastry on top)
  13. Method:
  14. Cut the rolled Puff Pastry to fit the sides of the dish, glaze with 1 Egg Yolk and a small amount of cold water.
  15. Place in the oven at 160 c for 10 mins, remove and serve.


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