Lamb Navarin
Braised lamb shoulder with pearl onions, carrots, waxy potatoes and peas in dry white wine reduction. Classic French stew serving four.
TOTAL TIME
2 hr 19 min
ACTIVE TIME
29 min
QUANTITY
~3.1 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/19
Tools0/13
Ingredients0/19 gathered · 4 servings
1,000g
0.75tsp
0.5tsp
3clove
200g
200g
400g
30g
30ml10g
150g
20g
30g
150ml
500ml
200ml
1piece
150g
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,000g | — | — | |
| 2 | | 0.75tsp | — | — | |
| 3 | | 0.5tsp | — | — | |
| 4 | | 3clove | — | — | |
| 5 | | 200g | — | — | |
| 6 | | 200g | — | — | |
| 7 | | 400g | — | — | |
| 8 | | 30g | — | — | |
| 9 | | 30ml | — | — | |
| 10 | 10g | — | — | ||
| 11 | | 150g | — | — | |
| 12 | | 20g | — | — | |
| 13 | | 30g | — | — | |
| 14 | | 150ml | — | — | |
| 15 | | 500ml | — | — | |
| 16 | | 200ml | — | — | |
| 17 | | 1piece | — | — | |
| 18 | | 150g | — | — | |
| 19 | | 15g | — | — |
Tools16 items
Serveware1 item
Procedure50 steps
1 of 50
Set the oven to 160 °C and allow it to come fully up to temperature.
⏱ 10 min
2 of 50
Cut the lamb shoulder into roughly 4 cm chunks, trimming away any large pieces of excess fat as you go.
Lamb shoulder · 1,000 g
⏱ 2 min
ResultLamb shoulder chunks3 of 50
Transfer the lamb chunks into a large bowl ready for seasoning.
⏱ 10s
ResultLamb shoulder chunks4 of 50
Sprinkle the salt evenly over the lamb and toss to coat each piece.
Fine salt · 0.75 tsp⏱ 15s
ResultSeasoned lamb chunks5 of 50
Spoon the ground black pepper over the lamb and toss again so every piece is seasoned.
Ground black pepper · 0.5 tsp⏱ 10s
ResultSeasoned lamb chunksused in step 216 of 50
Crush each garlic clove lightly with the flat of the knife, then slip off and discard the skins.
Garlic · 3 clove⏱ 30s
ResultPeeled garlic cloves7 of 50
Finely chop the peeled garlic cloves.
⏱ 30s
ResultFinely chopped garlic8 of 50
Scrape the chopped garlic into a small bowl and set aside.
⏱ 5s
ResultMeasured garlicused in step 319 of 50
Peel the carrots, removing the skins entirely.
Carrots · 200 g
⏱ 1 min
ResultPeeled carrots10 of 50
Cut the peeled carrots on a slight diagonal into rounds about 1 cm thick.
⏱ 45s
ResultSliced Carrots11 of 50
Tip the sliced carrots into a medium bowl and set aside.
⏱ 5s
ResultSliced carrots12 of 50
Peel the turnips, removing the skins and any tough outer layer.
Turnips · 200 g⏱ 1 min
ResultPeeled turnips13 of 50
Cut the peeled turnips into roughly 2 cm cubes.
⏱ 45s
ResultDiced turnips14 of 50
Add the diced turnips to the bowl with the carrots.
⏱ 5s
ResultDiced turnips and sliced carrotsused in step 4115 of 50
Peel the waxy potatoes, removing all the skin.
Waxy potatoes · 400 g⏱ 1 min 30s
ResultPeeled potatoes16 of 50
Cut the peeled potatoes into roughly 3 cm chunks.
⏱ 1 min
ResultDiced Potatoes17 of 50
Transfer the diced potatoes to a separate medium bowl and set aside.
⏱ 5s
ResultDiced potatoesused in step 4218 of 50
Add the butter to a large heavy-based pot.
Unsalted butter · 30 g
⏱ 5s
ResultUnsalted butter19 of 50
Pour the sunflower oil into the pot with the butter.
Sunflower oil · 30 ml⏱ 5s
ResultUnsalted butter and sunflower oil20 of 50
Place the pot over a high heat and let the butter melt and the fat come to a shimmering heat.
⏱ 1 min
ResultHot fat21 of 50
Add half the seasoned lamb chunks in a single layer and sear without moving them for 2–3 minutes per side until deep golden brown all over, then transfer them back to the bowl and sear the other half the same way, in 2 batches in all.
⏱ 8 min
ResultBrowned lamb chunksused in step 2622 of 50
Scatter the sugar into the fat left in the pot.
White sugar · 10 g
⏱ 5s
ResultBrowned lamb chunks and white sugar23 of 50
Stir the sugar over a medium-high heat for about 1 minute until it dissolves and turns a pale amber caramel.
⏱ 1 min
ResultLight caramel24 of 50
Tip the pearl onions into the caramel.
Pearl onions · 150 g⏱ 10s
ResultLight caramel and pearl onions25 of 50
Stir and toss the pearl onions in the caramel over a medium heat for about 2 minutes until they are golden and well coated.
⏱ 2 min
ResultGlazed pearl onions26 of 50
Return all the remaining browned lamb chunks to the pot.
⏱ 10s
ResultRemaining browned lamb chunks and glazed pearl onions27 of 50
Sprinkle the flour evenly over the lamb and onions.
Plain flour · 20 g⏱ 5s
ResultRemaining browned lamb chunks and glazed pearl onions and plain flour28 of 50
Stir everything together over a medium heat for about 90 seconds so the flour coats the meat and cooks out its raw taste.
⏱ 1 min 30s
ResultFlour-coated lamb29 of 50
Add the tomato purée to the pot.
Tomato purée · 30 g⏱ 5s
ResultFlour-coated lamb and tomato purée30 of 50
Stir the tomato purée through the lamb, pressing it against the bottom of the pot and cooking for 1 minute until it darkens slightly.
⏱ 1 min
ResultTomato-coated lamb31 of 50
Add the finely chopped garlic to the pot.
⏱ 5s
ResultTomato-coated lamb and measured garlic32 of 50
Pour the dry white wine into the pot.
Dry white wine · 150 ml⏱ 5s
ResultTomato-coated lamb and measured garlic and dry white wine33 of 50
Scrape the bottom of the pot vigorously with a wooden spoon to lift all the browned bits as the wine bubbles up.
⏱ 1 min
ResultDeglazed fond34 of 50
Pour the lamb stock into the pot.
Lamb stock · 500 ml⏱ 10s
ResultDeglazed fond and lamb stock35 of 50
Add the water to the pot so the lamb is just about covered by liquid.
Water · 200 ml⏱ 5s
ResultDeglazed fond and lamb stock and water36 of 50
Nestle the bouquet garni into the liquid.
Bouquet garni · 1 piece⏱ 5s
ResultLamb stock mixture37 of 50
Bring the pot to a full boil, then skim off any foam that rises to the surface with a spoon.
⏱ 2 min
ResultNavarin base brought to a simmer38 of 50
Put the lid on the pot and transfer it to the oven.
⏱ 15s
ResultNavarin base brought to a simmer39 of 50
Braise undisturbed in the oven for 1 hour, until the lamb is tender but not yet falling apart.
⏱ 1 hr
ResultOven-braised lamb40 of 50
Using oven gloves, lift the pot carefully out of the oven and remove the lid.
⏱ 15s
ResultOven-braised lamb41 of 50
Add the sliced carrots and diced turnips to the pot.
⏱ 10s
ResultDiced turnips and sliced carrots and oven-braised lamb42 of 50
Add the diced potatoes to the pot.
⏱ 10s
ResultDiced potato and oven-braised lamb mixture43 of 50
Stir gently to settle the vegetables into the broth around the lamb.
⏱ 20s
ResultNavarin with vegetables44 of 50
Replace the lid and return the pot to the oven.
⏱ 15s
ResultNavarin with vegetables45 of 50
Continue braising for a further 40 minutes until the potatoes, carrots and turnips are completely tender and the lamb is yielding.
⏱ 40 min
ResultNavarin with tender vegetables46 of 50
Using oven gloves, remove the pot from the oven and set it on the hob.
⏱ 15s
ResultNavarin with tender vegetables47 of 50
Fish out the bouquet garni with tongs and discard it.
⏱ 10s
ResultNavarin without bouquet garni48 of 50
Tip the frozen peas straight into the pot.
Frozen peas · 150 g⏱ 5s
ResultNavarin without bouquet garni and frozen peas49 of 50
Set the pot over a medium heat and simmer gently for 3 minutes, stirring occasionally, until the peas are just cooked through and the broth has a light, glossy body.
⏱ 3 min
ResultFinished navarinused in step 5150 of 50
Gather the flat-leaf parsley and roughly chop the leaves and tender stalks together.
Flat-leaf parsley · 15 g⏱ 30s
ResultRoughly chopped parsleyused in step 52Total Time2 hr 19 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Set the oven to 160 °C and allow it to come fully up to temperature.⏱ 10 min |
| 2 | 1,000 g | | Cut the lamb shoulder into roughly 4 cm chunks, trimming away any large pieces of excess fat as you go.⏱ 2 minResultLamb shoulder chunks |
| 3 | Lamb shoulder chunksstep 2 | | Transfer the lamb chunks into a large bowl ready for seasoning.⏱ 10sResultLamb shoulder chunks |
| 4 | 0.75 tsp | | Sprinkle the salt evenly over the lamb and toss to coat each piece.⏱ 15sResultSeasoned lamb chunks |
| 5 | 0.5 tsp | | Spoon the ground black pepper over the lamb and toss again so every piece is seasoned.⏱ 10sResultSeasoned lamb chunksused in step 21 |
| 6 | 3 clove | | Crush each garlic clove lightly with the flat of the knife, then slip off and discard the skins.⏱ 30sResultPeeled garlic cloves |
| 7 | Peeled garlic clovesstep 6 | | Finely chop the peeled garlic cloves.⏱ 30sResultFinely chopped garlic |
| 8 | Finely chopped garlicstep 7 | | Scrape the chopped garlic into a small bowl and set aside.⏱ 5sResultMeasured garlicused in step 31 |
| 9 | 200 g | | Peel the carrots, removing the skins entirely.⏱ 1 minResultPeeled carrots |
| 10 | Peeled carrotsstep 9 | | Cut the peeled carrots on a slight diagonal into rounds about 1 cm thick.⏱ 45sResultSliced Carrots |
| 11 | Sliced Carrotsstep 10 | | Tip the sliced carrots into a medium bowl and set aside.⏱ 5sResultSliced carrots |
| 12 | 200 g | | Peel the turnips, removing the skins and any tough outer layer.⏱ 1 minResultPeeled turnips |
| 13 | Peeled turnipsstep 12 | | Cut the peeled turnips into roughly 2 cm cubes.⏱ 45sResultDiced turnips |
| 14 | Diced turnipsstep 13 | | Add the diced turnips to the bowl with the carrots.⏱ 5sResultDiced turnips and sliced carrotsused in step 41 |
| 15 | 400 g | | Peel the waxy potatoes, removing all the skin.⏱ 1 min 30sResultPeeled potatoes |
| 16 | Peeled potatoesstep 15 | | Cut the peeled potatoes into roughly 3 cm chunks.⏱ 1 minResultDiced Potatoes |
| 17 | Diced Potatoesstep 16 | | Transfer the diced potatoes to a separate medium bowl and set aside.⏱ 5sResultDiced potatoesused in step 42 |
| 18 | 30 g | | Add the butter to a large heavy-based pot.⏱ 5sResultUnsalted butter |
| 19 | 30 ml | | Pour the sunflower oil into the pot with the butter.⏱ 5sResultUnsalted butter and sunflower oil |
| 20 | — | | Place the pot over a high heat and let the butter melt and the fat come to a shimmering heat.⏱ 1 minResultHot fat |
| 21 | Seasoned lamb chunksstep 5 | | Add half the seasoned lamb chunks in a single layer and sear without moving them for 2–3 minutes per side until deep golden brown all over, then transfer them back to the bowl and sear the other half the same way, in 2 batches in all.⏱ 8 minResultBrowned lamb chunksused in step 26 |
| 22 | 10 g | | Scatter the sugar into the fat left in the pot.⏱ 5sResultBrowned lamb chunks and white sugar |
| 23 | — | | Stir the sugar over a medium-high heat for about 1 minute until it dissolves and turns a pale amber caramel.⏱ 1 minResultLight caramel |
| 24 | 150 g | | Tip the pearl onions into the caramel.⏱ 10sResultLight caramel and pearl onions |
| 25 | — | | Stir and toss the pearl onions in the caramel over a medium heat for about 2 minutes until they are golden and well coated.⏱ 2 minResultGlazed pearl onions |
| 26 | Remaining browned lamb chunksstep 21 | | Return all the remaining browned lamb chunks to the pot.⏱ 10sResultRemaining browned lamb chunks and glazed pearl onions |
| Glazed pearl onionsstep 25 | |||
| 27 | 20 g | | Sprinkle the flour evenly over the lamb and onions.⏱ 5sResultRemaining browned lamb chunks and glazed pearl onions and plain flour |
| 28 | — | | Stir everything together over a medium heat for about 90 seconds so the flour coats the meat and cooks out its raw taste.⏱ 1 min 30sResultFlour-coated lamb |
| 29 | 30 g | | Add the tomato purée to the pot.⏱ 5sResultFlour-coated lamb and tomato purée |
| 30 | — | | Stir the tomato purée through the lamb, pressing it against the bottom of the pot and cooking for 1 minute until it darkens slightly.⏱ 1 minResultTomato-coated lamb |
| 31 | Measured garlicstep 8 | | Add the finely chopped garlic to the pot.⏱ 5sResultTomato-coated lamb and measured garlic |
| 32 | 150 ml | | Pour the dry white wine into the pot.⏱ 5sResultTomato-coated lamb and measured garlic and dry white wine |
| 33 | — | | Scrape the bottom of the pot vigorously with a wooden spoon to lift all the browned bits as the wine bubbles up.⏱ 1 minResultDeglazed fond |
| 34 | 500 ml | | Pour the lamb stock into the pot.⏱ 10sResultDeglazed fond and lamb stock |
| 35 | 200 ml | | Add the water to the pot so the lamb is just about covered by liquid.⏱ 5sResultDeglazed fond and lamb stock and water |
| 36 | 1 piece | | Nestle the bouquet garni into the liquid.⏱ 5sResultLamb stock mixture |
| 37 | — | | Bring the pot to a full boil, then skim off any foam that rises to the surface with a spoon.⏱ 2 minResultNavarin base brought to a simmer |
| 38 | — | | Put the lid on the pot and transfer it to the oven.⏱ 15sResultNavarin base brought to a simmer |
| 39 | — | | Braise undisturbed in the oven for 1 hour, until the lamb is tender but not yet falling apart.⏱ 1 hrResultOven-braised lamb |
| 40 | — | | Using oven gloves, lift the pot carefully out of the oven and remove the lid.⏱ 15sResultOven-braised lamb |
| 41 | Diced turnips and sliced carrotsstep 14 | | Add the sliced carrots and diced turnips to the pot.⏱ 10sResultDiced turnips and sliced carrots and oven-braised lamb |
| 42 | Diced potatoesstep 17 | | Add the diced potatoes to the pot.⏱ 10sResultDiced potato and oven-braised lamb mixture |
| 43 | — | | Stir gently to settle the vegetables into the broth around the lamb.⏱ 20sResultNavarin with vegetables |
| 44 | — | | Replace the lid and return the pot to the oven.⏱ 15sResultNavarin with vegetables |
| 45 | — | | Continue braising for a further 40 minutes until the potatoes, carrots and turnips are completely tender and the lamb is yielding.⏱ 40 minResultNavarin with tender vegetables |
| 46 | — | | Using oven gloves, remove the pot from the oven and set it on the hob.⏱ 15sResultNavarin with tender vegetables |
| 47 | — | | Fish out the bouquet garni with tongs and discard it.⏱ 10sResultNavarin without bouquet garni |
| 48 | 150 g | | Tip the frozen peas straight into the pot.⏱ 5sResultNavarin without bouquet garni and frozen peas |
| 49 | — | | Set the pot over a medium heat and simmer gently for 3 minutes, stirring occasionally, until the peas are just cooked through and the broth has a light, glossy body.⏱ 3 minResultFinished navarinused in step 51 |
| 50 | 15 g | | Gather the flat-leaf parsley and roughly chop the leaves and tender stalks together.⏱ 30sResultRoughly chopped parsleyused in step 52 |
| Total Time | 2 hr 19 min | ||
Serving
- Ladle the navarin — lamb, vegetables and broth together — generously into wide, warmed soup bowls.
- Scatter the roughly chopped parsley over each bowl and bring to the table straight away.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 696kcal | |
| 60g | |
| 27g | |
| 10g | |
| 45g | |
| 14g | |
| 8g | |
| 1,583mg |
Ingredients0/19
Tools0/13
Recipe
Lamb Navarin
Braised lamb shoulder with pearl onions, carrots, waxy potatoes and peas in dry white wine reduction. Classic French stew serving four.
What you’ll doYou will sear seasoned lamb chunks until golden, then build a sauce with caramelised onions, tomato purée and wine. The meat braises in the oven for an hour until tender, then you add carrots, turnips and potatoes for a further 40 minutes. Finally, you stir in frozen peas, finish with parsley and serve straight to table.
Serves4
Total2 hr 19 min
LevelMedium
Ingredients
- Lamb shoulder1,000 g
- Fine salt0.75 tsp
- Ground black pepper0.5 tsp
- Garlic3 clove
- Carrots200 g
- Turnips200 g
- Waxy potatoes400 g
- Unsalted butter30 g
- Sunflower oil30 ml
- White sugar10 g
- Pearl onions150 g
- Plain flour20 g
- Tomato purée30 g
- Dry white wine150 ml
- Lamb stock500 ml
- Water200 ml
- Bouquet garni1 piece
- Frozen peas150 g
- Flat-leaf parsley15 g
Tools
Large heavy based potTongsSmall bowlOvenChef's knifeCarrots bowl (medium bowl)Potatoes bowl (medium bowl)Large bowlWooden spoonBowlPeelerLadleOven gloveChopping boardPan lidSoup bowl
Method
1
Set the oven to 160 °C and allow it to come fully up to temperature.
160°C10 minOven
2
Cut the lamb shoulder into roughly 4 cm chunks, trimming away any large pieces of excess fat as you go.
2 minChopping board, Chefs knifeLamb shoulder · 1,000 g
3
Transfer the lamb chunks into a large bowl ready for seasoning.
10sLarge bowlLamb shoulder chunks · step 2
4
Sprinkle the salt evenly over the lamb and toss to coat each piece.
15sLarge bowlFine salt · 0.75 tsp
5
Spoon the ground black pepper over the lamb and toss again so every piece is seasoned.
Result · Seasoned lamb chunks · used in step 21
10sLarge bowlGround black pepper · 0.5 tsp
6
Crush each garlic clove lightly with the flat of the knife, then slip off and discard the skins.
30sChopping board, Chefs knifeGarlic · 3 clove
7
Finely chop the peeled garlic cloves.
30sChopping board, Chefs knifePeeled garlic cloves · step 6
8
Scrape the chopped garlic into a small bowl and set aside.
Result · Measured garlic · used in step 31
5sSmall bowlFinely chopped garlic · step 7
9
Peel the carrots, removing the skins entirely.
1 minChopping board, PeelerCarrots · 200 g
10
Cut the peeled carrots on a slight diagonal into rounds about 1 cm thick.
45sChopping board, Chefs knifePeeled carrots · step 9
11
Tip the sliced carrots into a medium bowl and set aside.
5sCarrots bowl (medium bowl)Sliced Carrots · step 10
12
Peel the turnips, removing the skins and any tough outer layer.
1 minChopping board, PeelerTurnips · 200 g
13
Cut the peeled turnips into roughly 2 cm cubes.
45sChopping board, Chefs knifePeeled turnips · step 12
14
Add the diced turnips to the bowl with the carrots.
Result · Diced turnips and sliced carrots · used in step 41
5sCarrots bowl (medium bowl)Diced turnips · step 13
15
Peel the waxy potatoes, removing all the skin.
1 min 30sChopping board, PeelerWaxy potatoes · 400 g
16
Cut the peeled potatoes into roughly 3 cm chunks.
1 minChopping board, Chefs knifePeeled potatoes · step 15
17
Transfer the diced potatoes to a separate medium bowl and set aside.
Result · Diced potatoes · used in step 42
5sPotatoes bowl (medium bowl)Diced Potatoes · step 16
18
Add the butter to a large heavy-based pot.
5sLarge heavy based potUnsalted butter · 30 g
19
Pour the sunflower oil into the pot with the butter.
5sLarge heavy based potSunflower oil · 30 ml
20
Place the pot over a high heat and let the butter melt and the fat come to a shimmering heat.
1 minLarge heavy based pot
21
Add half the seasoned lamb chunks in a single layer and sear without moving them for 2–3 minutes per side until deep golden brown all over, then transfer them back to the bowl and sear the other half the same way, in 2 batches in all.
Result · Browned lamb chunks · used in step 26
8 minLarge heavy based pot, TongsSeasoned lamb chunks · step 5
22
Scatter the sugar into the fat left in the pot.
5sLarge heavy based potWhite sugar · 10 g
23
Stir the sugar over a medium-high heat for about 1 minute until it dissolves and turns a pale amber caramel.
1 minLarge heavy based pot, Wooden spoon
24
Tip the pearl onions into the caramel.
10sLarge heavy based potPearl onions · 150 g
25
Stir and toss the pearl onions in the caramel over a medium heat for about 2 minutes until they are golden and well coated.
2 minLarge heavy based pot, Wooden spoon
26
Return all the remaining browned lamb chunks to the pot.
10sLarge heavy based potRemaining browned lamb chunks · step 21Glazed pearl onions · step 25
27
Sprinkle the flour evenly over the lamb and onions.
5sLarge heavy based potPlain flour · 20 g
28
Stir everything together over a medium heat for about 90 seconds so the flour coats the meat and cooks out its raw taste.
1 min 30sLarge heavy based pot, Wooden spoon
29
Add the tomato purée to the pot.
5sLarge heavy based potTomato purée · 30 g
30
Stir the tomato purée through the lamb, pressing it against the bottom of the pot and cooking for 1 minute until it darkens slightly.
1 minLarge heavy based pot, Wooden spoon
31
Add the finely chopped garlic to the pot.
5sLarge heavy based potMeasured garlic · step 8
32
Pour the dry white wine into the pot.
5sLarge heavy based potDry white wine · 150 ml
33
Scrape the bottom of the pot vigorously with a wooden spoon to lift all the browned bits as the wine bubbles up.
1 minLarge heavy based pot, Wooden spoon
34
Pour the lamb stock into the pot.
10sLarge heavy based potLamb stock · 500 ml
35
Add the water to the pot so the lamb is just about covered by liquid.
5sLarge heavy based potWater · 200 ml
36
Nestle the bouquet garni into the liquid.
5sLarge heavy based potBouquet garni · 1 piece
37
Bring the pot to a full boil, then skim off any foam that rises to the surface with a spoon.
2 minLarge heavy based pot, Wooden spoon
38
Put the lid on the pot and transfer it to the oven.
15sLarge heavy based pot, Oven, Oven glove, Pan lid
39
Braise undisturbed in the oven for 1 hour, until the lamb is tender but not yet falling apart.
160°C1 hrLarge heavy based pot, Oven
40
Using oven gloves, lift the pot carefully out of the oven and remove the lid.
15sLarge heavy based pot, Oven, Oven glove
41
Add the sliced carrots and diced turnips to the pot.
10sLarge heavy based potDiced turnips and sliced carrots · step 14
42
Add the diced potatoes to the pot.
10sLarge heavy based potDiced potatoes · step 17
43
Stir gently to settle the vegetables into the broth around the lamb.
20sLarge heavy based pot, Wooden spoon
44
Replace the lid and return the pot to the oven.
15sLarge heavy based pot, Oven, Oven glove
45
Continue braising for a further 40 minutes until the potatoes, carrots and turnips are completely tender and the lamb is yielding.
160°C40 minLarge heavy based pot, Oven
46
Using oven gloves, remove the pot from the oven and set it on the hob.
15sLarge heavy based pot, Oven, Oven glove
47
Fish out the bouquet garni with tongs and discard it.
10sLarge heavy based pot, Tongs
48
Tip the frozen peas straight into the pot.
5sLarge heavy based potFrozen peas · 150 g
49
Set the pot over a medium heat and simmer gently for 3 minutes, stirring occasionally, until the peas are just cooked through and the broth has a light, glossy body.
Result · Finished navarin · used in step 51
3 minLarge heavy based pot
50
Gather the flat-leaf parsley and roughly chop the leaves and tender stalks together.
Result · Roughly chopped parsley · used in step 52
30sChopping board, Chefs knifeFlat-leaf parsley · 15 g
51
Ladle the navarin — lamb, vegetables and broth together — generously into wide, warmed soup bowls.
30sSoup bowl, LadleFinished navarin · step 49
52
Scatter the roughly chopped parsley over each bowl and bring to the table straight away.
Result · Lamb Navarin
10sSoup bowlRoughly chopped parsley · step 50
Printed 7 October 2026