Name: Lamb Navarin with Fresh Vegetables
Prep time: 45 min
Cook time: 1 h 30 min
Yield: 4 people
Cuisine: France
Ingredients: 800 oz oflamb neck (cut into pieces); 4 rainbow carrots (It's a colorful mix of heirloom varieties, otherwise just regular carrots.); 300 oz ofturnips; 150 oz ofshelled peas (If you're using unshelled peas, you'll need about 250 grams.); 200 oz ofsugar snap peas; 100 oz ofgreen beans; 1 boot ofspring onions; 600 oz ofnew potatoes; 3 tbsp ofolive oil; 1 tbsp ofcornstarch (cornstarch or, if unavailable, all-purpose flour); 25 cup ofwater (boiling); 1 onion; 4 pods ofgarlic; 1 carrot; 1 bouquet garni (thyme, bay leaf, parsley); salt, pepper; cast-iron casserole; chef's knife; vegetable brush

main courses easter meat prepared in advance slow cooking traditional cuisine

Updated on 01 January 2026 by

doubichou

7 reviews 4.4 : Very good

Level

Easy

Preparation

45 minutes

Cooking

1 hour 30

I made this recipe for lamb navarin with fresh spring vegetables for an Easter dinner with friends, and we all loved it.

It’s the perfect dish for spring, with all those fresh vegetables brightening up your plate and filling it with color.

I used neck for this dish, but you can also use lamb shoulder if you prefer. In that case, you’ll need to allow for an hour and a half of cooking time in total, rather than two hours.

As a variation, you can also replace the potatoes with grains that you cook separately. This lamb navarin with fresh vegetables pairs very well with cracked wheat, such as bulgur or pil-pil.

For a more unique twist, you can also opt for a grain with a stronger flavor, such as kasha, which is simply roasted buckwheat. Bon appétit!

For

people

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For the main course
28.2 oz of lamb neck cut into pieces
4 rainbow carrots It's a colorful mix of heirloom varieties, otherwise just regular carrots.
10.6 oz of turnips
5.3 oz of shelled peas If you're using unshelled peas, you'll need about 250 grams.
7 ¾ oz of sugar snap peas
3.5 oz of green beans
1 boot of spring onions
21.2 oz of new potatoes
3 tbsp of olive oil
1 tbsp of cornstarch cornstarch or, if unavailable, all-purpose flour
1 ¾ cup of water boiling

The aromatic bouquet
1 onion
4 pods of garlic
1 carrot
1 bouquet garni thyme, bay leaf, parsley
salt, pepper

Cooking lamb
- 1
  Heat a little oil in a Dutch oven and brown the lamb pieces on all sides.
  Once the meat is well browned, remove it from the Dutch oven and set it aside.
- 2
  Meanwhile, prepare the bouquet garni: peel and finely chop the onion and garlic.
  Rinse the carrot and scrub it clean with a vegetable brush (no need to peel it—you’ll lose flavor and vitamins).
- 3
  Pour the fat from the pot into a bowl and let it cool before throwing it away.
  Don't pour the fat directly down the sink—you'll clog it!
- 4
  Finely chop the onion, garlic, and carrot, then sauté them in the pot used to cook the lamb so they absorb the meat juices.
- 5
  Return the lamb to the pot, add the bouquet garni, season with salt and pepper, then pour in the boiling water.
  Cook covered over low heat for an hour and a half.
Cooking vegetables
- 6
  While the lamb is cooking, shell the peas, trim the green beans, rinse and scrub the remaining carrots, and peel the turnips.
  Cut the turnips into chunks and the carrots into sticks.
- 7
  Rinse the spring onions, remove the outer layer, trim the green tops, but leave the bulb intact.
- 8
  Add the onions, carrots, and turnips to the pot with the meat and cook for 15 minutes.
  Peel the potatoes and cut them into fairly large pieces.
- 9
  Next, add the peas, green beans, and potatoes.
  Cook for another 15 minutes.
Service
- 10
  Check to see if the lamb is cooked through; the meat should be tender.
  Remove the pieces from the pot and arrange them on a serving platter.
  Arrange the vegetables around them.
- 11
  Scoop out a little of the cooking liquid and strain it through a strainer.
  Drizzle it over the navarin and serve hot.

Notes

WHAT WINE SHOULD YOU PAIR WITH THIS LAMB NAVARIN? A fruity, relatively young red, such as a Beaujolais, or a southern French wine, such as a Collioure, a Fronton, or a Côtes du Rhône.