Lamb navarin

Add a french twist to your week with this beautifully crafted lamb recipe. This dish can be made in a slow cooker - just be sure to keep an eye on the liquid levels.

A ‘navarin’ of lamb is a casserole recipe with veg. The gremolata-like mixture is neither authentic nor traditional, but adds a fresh, zesty flavour to this lovely spring lamb recipe. See our lamb navarin stew too.

This classically French lamb stew—packed with onions, peas, turnips, carrots, and potatoes—is based on the one taught at the French Culinary Institute.

Richard Corrigan's lamb navarin recipe is a take on the classic French stew and is full of rustic flavour from braised lamb, garlic, anchovy and turnip.

Lamb noisettes are lamb sirloin chops with the bone removed and the "tail" wrapped around the meaty part of the chop and secured with either string or a toothpick. Toothpicks must be removed before serving.

This dish is a beautiful way to celebrate the arrival of new season spring lamb, and truly showcases it in all its glory. Even better, it’s all made it one pot! Packed with vegetables, it’s perfect to feed a hungry crowd!

A navarin is a classic lamb stew, and there are many variations. For a tasty peasant-like dish, I make mine the way my mother used to, with an unboned lamb breast.

Navarin of Lamb [French Lamb Stew]

Lamb shoulder is the best choice for braising, though if you can find it, lamb neck is quite good too. To avoid a mushy texture, the stew’s vegetables are cooked separately. Both the meat and vegetables can be prepared up to two day’s ahead of time and stored separately in the refrigerator. For the best results, they should be combined just shy of serving.

This triple-tested lamb casserole recipe is delicious to eat on the day, but also ideal to freeze ahead - perfect for a tasty midweek meal.