Spring Navarin d’Agneau with Young Vegetables

Why You’ll Love This Recipe

• A true French classic made approachable for home cooks, with clear timing and temperatures.
• Bright, crisp-tender spring vegetables keep their color and snap by cooking separately.
• Deeply savory, glossy sauce from proper browning, tomato paste, and gentle simmering.
• Elegant yet comforting—perfect for Sunday suppers or spring gatherings.

Grocery List

• Produce: Lamb shoulder or neck, pearl onions, garlic, baby new potatoes, baby carrots, baby turnips, green beans, peas, asparagus, flat-leaf parsley, fresh thyme, parsley stems (for bouquet garni), bay leaf
• Dairy: Unsalted butter
• Pantry: Neutral oil, tomato paste, all-purpose flour, dry white wine, low-sodium chicken or lamb stock, kosher salt, black pepper, sugar

Full Ingredients

Lamb and Sauce Base

• 2.25 lb (1 kg) boneless lamb shoulder or neck, trimmed and cut into 1.5 in (4 cm) cubes
• 2 tsp kosher salt, divided (1.5 tsp for lamb, 0.5 tsp to season sauce, plus more to taste)
• 1 tsp freshly ground black pepper
• 2 tbsp neutral oil (grapeseed or canola)
• 1 tbsp unsalted butter (for sautéing)
• 1 cup (150 g) pearl onions, peeled
• 2 garlic cloves, smashed
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1 cup (240 ml) dry white wine
• 3 cups (720 ml) low-sodium chicken or lamb stock
• Bouquet garni: 1 bay leaf, 4 fresh thyme sprigs, 10 parsley stems (tie with twine)

Spring Vegetables

• 12 oz (340 g) baby new potatoes, halved
• 8 oz (225 g) baby carrots, peeled
• 8 oz (225 g) baby turnips, peeled and halved
• 1 tbsp unsalted butter (for glazing)
• 1 tsp sugar
• 1/2 cup (120 ml) water (for glazing)
• 6 oz (170 g) green beans, trimmed and cut into 2 in (5 cm) pieces
• 1 cup (140 g) peas (fresh or frozen)
• 6 asparagus spears, tips cut into 2 in (5 cm) pieces (about 1 cup/90 g)
• Kosher salt, for blanching water

To Finish

• 1 tbsp cold unsalted butter
• 2 tbsp finely chopped flat-leaf parsley
• Flaky sea salt and more black pepper, to taste

Step-by-Step Instructions

Step 1: Prep and season the lamb

Pat the lamb dry thoroughly with paper towels. Season evenly with 1.5 tsp kosher salt and 1 tsp black pepper. Prepare the bouquet garni by tying together the thyme sprigs and parsley stems with the bay leaf. Halve the baby potatoes; peel the carrots and turnips (halve turnips if large). Trim green beans and cut asparagus tips to 2 inches (5 cm). Peel pearl onions if not pre-peeled.

Step 2: Brown the lamb

Heat a heavy Dutch oven (5–6 qt) over medium-high heat. Add 2 tbsp neutral oil. Brown the lamb in 2–3 batches, 7–9 minutes per batch, turning to develop deep color. Do not crowd the pot. Transfer browned lamb to a plate; keep the fond (browned bits) in the pot.

Step 3: Build the sauce base

Lower heat to medium. Add 1 tbsp butter, the pearl onions, and smashed garlic. Cook, stirring, until onions pick up light color, about 3 minutes. Stir in tomato paste and cook 2 minutes to caramelize. Sprinkle over the flour and stir for 1 minute to form a light roux. Deglaze with the white wine, scraping up the fond; reduce by half, 3–4 minutes.

Step 4: Simmer the navarin and add potatoes

Return the lamb (and juices) to the pot. Add stock and the bouquet garni; bring to a simmer. Cover and cook at a gentle simmer for 75–90 minutes, maintaining 90–95°C (195–203°F), until the lamb is tender but not shredding. After 45 minutes of simmering, stir in the halved potatoes and continue cooking 25–30 minutes more, until just tender. Optional oven method: cover and cook at 160°C/325°F for the same total time.

Step 5: Glaze the carrots and turnips

While the lamb simmers, place carrots and turnips in a wide skillet with 1 tbsp butter, 1 tsp sugar, a pinch of salt, and 1/2 cup (120 ml) water. Bring to a simmer, cover, and cook over medium heat until just tender, 8–10 minutes. Uncover and cook until the liquid reduces to a shiny glaze that coats the vegetables, 1–2 minutes more. Set aside and keep warm.

Step 6: Blanch the green vegetables

Bring a pot of well-salted water to a boil. Blanch green beans for 2–3 minutes; remove to an ice bath. Blanch asparagus tips and peas for 1–2 minutes; shock in the same ice bath. Drain and pat dry. This keeps the greens crisp-tender and vividly colored.

Step 7: Finish, rest, and serve

Remove the bouquet garni from the stew and skim any excess fat. Fold in the glazed carrots and turnips, the blanched green beans, peas, and asparagus. Stir in 1 tbsp cold butter and the chopped parsley; simmer 3–5 minutes to warm through and gloss the sauce. Taste and adjust seasoning with salt and pepper. Let rest off heat for 5 minutes. Serve in warm shallow bowls, ensuring each portion gets a balance of lamb and vegetables, with an extra sprinkle of parsley.

Pro Tips

• Dry the lamb very well before searing—surface moisture inhibits browning.
• Keep the simmer gentle; vigorous boiling toughens meat and clouds the sauce.
• Cook green vegetables separately; fold them in at the end to preserve color and texture.
• Tie the bouquet garni so it’s easy to remove and your sauce stays smooth.
• Finish with a knob of cold butter for a glossy, restaurant-style sheen.

Variations

• Pressure cooker: Sear as directed, then cook lamb with stock and bouquet garni at high pressure for 35 minutes; quick release. Simmer with potatoes until tender, then finish with vegetables as written.
• Red-wine navarin: Swap white wine for 3/4 cup (180 ml) dry red wine and add 1 cup (240 ml) chopped tomatoes; simmer as directed.
• Radish twist: Substitute halved breakfast radishes for the turnips for a peppery spring note.

Storage & Make-Ahead

Stew base (lamb, sauce, potatoes) keeps refrigerated up to 3 days and tastes even better the next day. Store green vegetables separately to maintain color and texture; fold in when reheating. Reheat gently on the stovetop until steaming. Freeze the stew base (without peas/asparagus/beans) up to 3 months; thaw overnight and add fresh blanched greens just before serving.

Nutrition (per serving)

Approx. 610 kcal; 42 g protein; 33 g fat; 35 g carbohydrates; 6 g fiber; 780 mg sodium. Values are estimates and will vary based on specific ingredients.