Lamb Entertaining

Lamb navarin

Name: Lamb navarin recipe
Yield: 4
Ingredients: 8 baby chat potatoes; 40.00 ml grapeseed oil; 1.5kg lamb forequarter chops; 100ml white wine; 6 black peppercorns; Bouquet garni (2 bay leaves, 4 sprigs thyme, 5 sprigs parsley, 1 sprig rosemary, tied together); 4 roma tomatoes, roughly chopped; 1l chicken stock; 8 eschalots; 1 bunch baby carrots; 1 bunch baby turnips, leaves intact; 8 garlic cloves, peeled; 80g pea

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by delicious. team

delicious. team

Apr 09, 2025

"The rustic French casserole known as navarin typically comprises lamb or mutton with root vegetables. This dish can be prepared up to 2 days in advance and gently reheated to serve." – Annie Smithers

You’ll need a large flameproof casserole with a lid.

Recipe by Annie Smithers. This is an edited extract from A Heide Harvest by Alice Crowe and Maximilian, published by Thames & Hudson Australia, AUD $64.99. Photography by Robyn Lea.

8 baby chat potatoes
2 tbs grapeseed oil
1.5kg lamb forequarter chops
100ml white wine
6 black peppercorns
Bouquet garni (2 bay leaves, 4 sprigs thyme, 5 sprigs parsley, 1 sprig rosemary, tied together)
4 roma tomatoes, roughly chopped
4 cups (1L) chicken stock
8 eschalots
1 bunch baby carrots
1 bunch baby turnips, leaves intact
8 garlic cloves, peeled
½ cup (80g) fresh shelled or frozen peas

Method

1.

Preheat oven to 170°C/150°C fan-forced.
2.

Add the potatoes to a large saucepan of salted water and bring to the boil. Reduce to a simmer and cook for 10 minutes, or until tender. Set aside.
3.

Heat grapeseed oil in a large flameproof casserole over medium heat. Add lamb and cook for 5-10 minutes, turning occasionally, until lightly browned.
4.

Meanwhile, in a small pan, bring wine to the boil over medium-high heat and let bubble for 30 seconds.
5.

Season lamb with 1 tsp salt flakes, then add wine, peppercorns, bouquet garni and chopped tomato. Cook, stirring, for 1 minute. Add stock and bring just to the boil over medium-high heat, then skim off any impurities that rise to the surface. Put the lid on, place dish in the oven and cook for 1 hour 30 minutes.
6.

Remove dish from oven, add vegetables (except peas), cooked potatoes and garlic and bring back to the boil on the stovetop. Replace lid and return to oven for 1 hour, or until vegetables are cooked and lamb is very tender.
7.

Add the peas 2-3 minutes before serving. Season to taste. Serve straight from the casserole.