Comments on: Lamb Navarin (Navarin d’agneau)

By: Audrey

Audrey — Thu, 23 Apr 2026 05:41:20 +0000

In reply to Docmike.

You’re so very welcome, Mike! It’s a dish I think I’ll definitely be making again with spring lamb, very soon. It’s a perfect winter dish, but also a wonderful connect between winter and summer – with seasonal ingredients, of course. Glad you enjoyed it as much as I do 🙂

By: Docmike

Docmike — Thu, 23 Apr 2026 00:14:01 +0000

Audrey, thank you for this recipe. It’s wonderful: the herbs are there, but almost subtle. The fresh vegetables really come forward. Thanks again.

By: Audrey

Audrey — Wed, 25 Mar 2026 07:02:16 +0000

In reply to Suzanne.

I haven’t done that myself, Suzanne – but it should work! The meat might be even more tender than usual, as it’s already had a little head start on cooking. But I see no reason it wouldn’t work!

By: Suzanne

Suzanne — Tue, 24 Mar 2026 20:53:10 +0000

In reply to Audrey. Hi could I used leftover roast shoulder of lamb in this dish?

By: Audrey

Audrey — Fri, 21 Feb 2025 07:56:44 +0000

In reply to Geraldine Ventura. Thank you so much for sharing your review, Geraldine. I am truly glad that both you and your company enjoyed this Navarin, and I am right there with you... This dish is every bit as delicious and warming in winter as it is in spring!

By: Geraldine Ventura

Geraldine Ventura — Fri, 21 Feb 2025 02:53:00 +0000

The Navarine was excellent! I did leave out the tomato paste as I an allergic to tomato products., but it was delicious without it. My company enjoyed this meal on a very cold winter night even though some recipes called it a springtime dish. Thank you for the recipe.

By: Audrey

Audrey — Sat, 26 Oct 2024 06:37:12 +0000

In reply to Ian. Honestly, Ian... Whenever lamb is available, I feel like it's a good time for lamb. Of course, we associate lamb with spring most often, but lamb dishes are so warming and comforting too, so they're absolutely perfect for autumn and winter too, in my honest opinion.

By: Ian

Ian — Fri, 25 Oct 2024 16:40:14 +0000

Would you consider making navarin of lamb in October? I want a casserole of lamb but have always thought of this as a spring dish.

By: Audrey

Audrey — Sun, 11 Aug 2024 06:21:48 +0000

In reply to Nigel. So glad you enjoyed this, Nigel! I can smell the roasted fennel in the air now... Magical! :)

By: Nigel

Nigel — Sat, 10 Aug 2024 16:28:08 +0000

I cooked this – with roasted fennel and vine tomatoes – on Thursday. Lamb and sauce were fantastic, I will b cooking this again.