Navarin d'agneau printanier

Tender lamb shoulder, slowly braised until it yields at the spoon, then the first spring vegetables: glazed carrots, young turnips, pearl onions and peas. A bright, fragrant braise that brings spring to the plate.

Beef & Game Category

30 MIN Prep time

90 MIN Cook time

4 people Servings

Preparation

Sear the lamb

Season the lamb cubes with salt and brown them well all over in oil and butter, in batches — only as many at a time as will take colour and not boil. Remove.

Braising base

Briefly roast the tomato paste and garlic, dust with the flour and 1 minute sweat. Deglaze with the white wine, add the stock and herbs, return the lamb and, covered, over low heat 1.5 hours braise until tender.

Glaze the vegetables

Glaze the carrots, turnips and pearl onions in butter, sugar and a little water for 10 to 12 minutes until they shine and are just tender.

Bring together

Add the glazed vegetables and the peas to the navarin and let it stand for a further 10 minutes to infuse. Season to taste.

Serve

Scatter generously with parsley and chervil.

Why this wine?

The Gigue brings fresh, lively fruit to the tender lamb and the sweet spring vegetables; its fine tannin keeps the bright jus in balance.

Good to know

Tips & insights

Sear the lamb in batches so it takes on colour and the braising stock turns rich.
Toast the tomato paste briefly before the wine and stock go in; this takes off the acidity and adds depth.
Glaze the spring vegetables separately in butter and add them only at the end, so they stay firm and colourful.
Blanch the pearl onions briefly in hot water, then they peel easily.
Stir the peas in right at the end so they keep their fresh colour and sweet bite.

Frequently Asked Questions

Which wine pairs with Navarin d'agneau printanier?

The tender braised lamb and the sweet spring vegetables call for a red with bright, juicy fruit and fine tannin that keeps the pale jus in balance. We drink our Gigue from LaSuite aux Conseillans with it, a Merlot-based red from mostly concrete and amphora. Its lively fruit accompanies the vegetables without covering them.

Can I use frozen peas?

Yes, it is even practical. Add the frozen peas to the hot pot right at the end; they need only a few minutes. That way they stay sweet and keep their fresh colour, whereas fresh peas outside their short season are often mealy and expensive.

Can I prepare the navarin ahead?

Yes. The braised lamb even gains from resting a day; warm it gently again. Glaze the spring vegetables and the peas, however, only just before serving and add them to the warm meat, so they stay firm and colourful.

Which meat is best?

Lamb shoulder is ideal, because its connective tissue turns tender while braising and gives juice. Pieces from the leg or neck also work. Cut the meat into evenly sized cubes so it cooks uniformly, and remove coarse fat before searing.

The wine to pair