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
  • 600 ml fresh brown stock
  • 1 bay leaf
  • 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


  • Preheat the oven to 180°C/gas 4.
  • Heat the butter in a casserole dish. Add in the lamb and fry until golden.
  • Add in the roughly chopped carrot, onion, celery and leek and fry, stirring now and then, until the vegetables are lightly browned.
  • Remove the casserole dish from direct heat, drain off the excess fat and mix in the flour.
  • Return the casserole to the heat and fry, stirring, until the flour is lightly browned.
  • 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.
  • 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.
  • 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.
  • Transfer the navarin of lamb to a warm earthenware serving dish, garnish with the pan-fried vegetables and serve at once.
  • Cooks Notes:
  • All the garnish vegetables should be cut into small shapes, blanched, then fried in a little butter.
  • (This dish also can have puff pastry on top)
  • Method:
  • Cut the rolled Puff Pastry to fit the sides of the dish, glaze with 1 Egg Yolk and a small amount of cold water.
  • Place in the oven at 160 c for 10 mins, remove and serve.

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