Spring Navarin d’Agneau with Lemon and Mint

Why You’ll Love This Recipe

• Classic French comfort meets spring brightness—tender lamb in a delicate, lemony broth.
• Loads of seasonal veg (new potatoes, carrots, turnips, peas, favas) for color and texture.
• Finishes fast after a hands-off braise; dinner-party worthy with weeknight-friendly steps.
• Mint and lemon make it feel light, fresh, and perfect for the first warm days.

Grocery List

• Produce: 1 large onion, 2 leeks, 3 garlic cloves, 1 lemon, 1 lb baby/new potatoes, 12 oz baby carrots, 12 oz small turnips, 1 cup shelled peas, 1 cup shelled fava beans, fresh mint, fresh parsley, thyme, flat-leaf parsley stems
• Dairy: Unsalted butter
• Pantry: Boneless lamb shoulder (2.5 lb), olive oil, tomato paste, dry white wine, low-sodium chicken stock, all-purpose flour, kosher salt, black pepper, bay leaf

Full Ingredients

Lamb and Base

• 2.5 lb boneless lamb shoulder, trimmed and cut into 1.5-inch cubes
• 1 3/4 tsp kosher salt, divided (plus more to taste)
• 1 tsp freshly ground black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 1 large yellow onion (about 12 oz), diced
• 2 medium leeks, white and light green parts only, sliced 1/4 inch and rinsed
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry white wine
• 3 cups low-sodium chicken stock (or lamb stock if available)
• Bouquet garni: 4 fresh thyme sprigs, 1 bay leaf, 6 parsley stems, 1 wide strip lemon peel (tie with twine or wrap in cheesecloth)

Vegetables

• 1 lb baby/new potatoes, halved
• 12 oz baby carrots (or small spring carrots, trimmed)
• 12 oz small turnips (Tokyo or baby turnips), halved or quartered if larger
• 1 cup shelled peas (fresh or frozen)
• 1 cup shelled fava beans (peeled after blanching; see instructions)
• (Optional) 6 small radishes, halved

Finishing & Garnish

• Finely grated zest of 1 lemon (about 2 tsp)
• 2 tbsp fresh lemon juice (plus more to taste)
• 1/2 cup loosely packed fresh mint leaves, chopped (plus extra small leaves to garnish)
• 2 tbsp chopped fresh flat-leaf parsley
• (Optional) 1 tsp honey or a pinch of sugar to balance acidity

Step-by-Step Instructions

Step 1: Prep and preheat

Heat the oven to 325°F (165°C). Pat the lamb cubes dry with paper towels. Season evenly with 1 1/2 tsp kosher salt and the black pepper, then toss with the flour until lightly coated. Prepare the bouquet garni by tying together the thyme, bay leaf, parsley stems, and lemon peel. Rinse and prep all vegetables as listed so they are ready to add in stages.

Step 2: Brown the lamb

Heat the olive oil in a heavy 5–6 qt Dutch oven over medium-high heat. Brown the lamb in 2–3 batches, turning occasionally, until deeply golden on most sides, about 4–5 minutes per batch (8–10 minutes total). Transfer browned lamb to a bowl and pour off excess fat, leaving about 1 tbsp in the pot.

Step 3: Build the aromatic base

Add 1 tbsp butter to the pot. Stir in the onion and leeks with a pinch of salt and cook over medium heat until softened and translucent, 6–8 minutes. Add the garlic and cook 30 seconds until fragrant. Stir in the tomato paste and cook, stirring, 1–2 minutes until the paste darkens slightly.

Step 4: Deglaze and start the braise

Pour in the white wine and scrape up any browned bits. Simmer until reduced by about half, 3–4 minutes. Add the stock and the bouquet garni, then return the lamb (and any juices) to the pot. Bring to a gentle simmer. Cover with the lid and transfer to the oven. Braise for 60 minutes.

Step 5: Add the dense vegetables

Carefully remove the pot from the oven. Stir in the potatoes, carrots, and turnips (and radishes, if using). Re-cover and return to the oven for 25–30 minutes, until the vegetables are tender and the lamb is very soft.

Step 6: Add peas and favas; finish with lemon and mint

Place the pot on the stovetop over medium heat. Stir in the peas and fava beans and simmer uncovered for 5 minutes. Remove and discard the bouquet garni. Off the heat, stir in the lemon zest, lemon juice, remaining 1 tbsp butter, chopped mint, and parsley. Taste and adjust with more salt, pepper, and a touch of honey if desired for balance.

Step 7: Rest, garnish, and serve

Let the navarin rest 5 minutes to settle. Ladle into warm shallow bowls, making sure each portion gets lamb, broth, and a mix of vegetables. Garnish with extra mint leaves and a pinch of lemon zest. Serve with crusty bread to soak up the sauce.

Pro Tips

• Dry lamb browns better: blot with paper towels before seasoning and flouring.
• Color equals flavor: let each batch of lamb develop a deep brown crust before turning.
• Adjust thickness: simmer uncovered a few minutes to reduce, or stir in a splash of hot stock if it’s too thick.
• Favas, perfected: blanch fava pods 1 minute, shock in ice water, then slip off the skins for tender, bright beans.
• Finish off heat: adding lemon and mint after cooking keeps flavors fresh and vibrant.

Variations

• Classic Navarin Printanier: Skip lemon and mint; add 1 small diced tomato with the stock and finish with extra parsley.
• Instant Pot: Sauté to brown lamb and aromatics. Pressure cook lamb with wine, stock, and bouquet garni on High for 30 minutes; quick release. Add potatoes/carrots/turnips and pressure cook 3 minutes; quick release. Stir in peas/favas, then finish with lemon, butter, mint, and parsley.
• Gluten-Free: Omit flour. Thicken at the end with a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water), simmer 2 minutes.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat gently on the stovetop over low heat until hot; add a splash of stock or water if needed. For best texture, the lamb base can be made 1–2 days ahead; add the spring vegetables, peas, and favas on the day of serving. Freeze up to 3 months (ideally the lamb base only, without peas/favas). Thaw overnight in the fridge, reheat, then add fresh vegetables and finish with lemon and mint.

Nutrition (per serving)

Approximate: 680 calories; 42 g protein; 39 g fat; 32 g carbohydrates; 6 g fiber; 780 mg sodium.