By eatmundo · July 6, 2026
Same ingredients, elsewhere in the world
1 matchDishes from other countries' kitchens, made from the same core ingredients as Navarin d'Agneau: Classic French Spring Lamb Stew. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
Navarin d'Agneau is a quintessential French lamb stew, renowned for its tender lamb and medley of spring vegetables. Traditionally, it bursts with the fresh flavors of carrots, turnips, peas, and green beans, all simmered in a rich, aromatic broth.
According to eatmundo's ingredient comparison, the closest dish to Navarin d'Agneau from another cuisine is Cordero Asado (Spain): the two share 50% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the 800g of lamb shoulder, cut into 4-5 cm pieces, generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Brown the lamb vigorously on all sides until deeply caramelized, about 8-10 minutes. This crucial step builds a rich flavor foundation. Remove the lamb and set aside.
- 2
To the same pot, add the diced 3 medium carrots, 3 small turnips, and 12-15 small pearl onions. Sauté over medium heat for 5-7 minutes until the vegetables begin to soften and lightly brown. Add the 3 minced garlic cloves and 2 tablespoons of tomato paste, cooking for another 2 minutes until fragrant, stirring constantly to prevent burning.
- 3
Sprinkle 2 tablespoons of all-purpose flour over the vegetables, stirring for 2 minutes to cook out the raw flour taste. Deglaze the pot with 200ml of dry white wine, scraping up any browned bits from the bottom. Let it reduce slightly until thickened.
- 4
Return the browned lamb to the pot. Pour in 500ml of lamb stock and add the bouquet garni (a bundle of thyme, bay leaf, and parsley). Bring the liquid to a gentle simmer, then cover the pot and reduce the heat to low. Braise for 60 minutes, allowing the lamb to slowly tenderize.
- 5
Add the 4 medium potatoes, peeled and quartered, to the stew. Continue to braise, covered, for another 30-45 minutes, or until the lamb is fork-tender and the potatoes are soft. Check the lamb's tenderness – it should yield easily.
- 6
Finally, stir in 200g of fresh or frozen peas and 150g of trimmed green beans. Cook for just 5-7 minutes more, or until the vegetables are tender-crisp and vibrant green. Overcooking will dull their color and texture.
- 7
Taste and adjust the seasoning with salt and pepper as needed. Carefully remove and discard the bouquet garni. Serve the Navarin d'Agneau immediately in warm bowls, perhaps with a crusty baguette to soak up the glorious sauce.
Frequently Asked Questions
What is Navarin d'Agneau?
Navarin d'Agneau is a French stew made from lamb, root vegetables, and spring produce like peas and green beans. It is typically consumed as a hearty seasonal main course, traditionally prepared during the spring.
What's the best cut of lamb for Navarin d'Agneau and why?
Lamb shoulder is ideal for Navarin d'Agneau because its rich marbling ensures tenderness and deep flavor after a long, slow braise, preventing the meat from drying out.
How can I prevent the spring vegetables in Navarin d'Agneau from becoming overcooked or mushy?
Add more delicate vegetables like peas and green beans only during the last 5-7 minutes of cooking, and firmer vegetables earlier: carrots and turnips are sautéed at the start, before braising, and potatoes braise for 30-45 minutes before the peas and beans go in.
What is a common mistake when preparing Navarin d'Agneau, and how can I avoid it?
A common mistake is not properly browning the lamb shoulder before braising; ensure all sides are deeply caramelized in batches to build a robust flavor foundation for the stew.
How do I ensure the Navarin d'Agneau sauce has the right consistency, not too thin or too thick?
After sautéing the vegetables, sprinkle flour over them (the "singer" method) and cook for 2 minutes before adding liquids to create a roux, which will naturally thicken the stew to a luscious consistency.