Embrace this Spring classic, fit for Easter celebrations or any festive gathering!

What is a Lamb Navarin stew (Navarin d’Agneau)?

Lamb Navarin is a classic French stew that showcases the rich taste of lamb with the sweetness of vegetables, stewed in a light broth flavored with herbs and spices.

Like most rustic French recipes, the choice of vegetables and fixings may vary slightly depending on the cook, the region or the season. But this recipe is particularly popular during Spring, which is coincidentally lamb season. Also as such, it is often made with spring produces like turnips, carrots, peas and new potatoes.

This recipe is known for being a maintstay in French cooking schools, as it is a great introduction to how to build a French stew. First, you brown the meat. Then you add vegetables in a specific order. Finally, you add liquid and slow-cook everything together until the meat falls apart and the flavors meld.

In my books, this is one of the staple French stews to have in your cooking repertoire, along with the Beef Bourguignon and the Coq Au Vin.

The History behind the dish

It is said the name “Navarin” originates from the 1827 Battle of Navarin in the harbor of Navarin, Peloponnese, during the Greek War of Independence. It was a significant victory for the French, Russian and English coalition against the Turkish-Egyptian fleet of the Ottoman Empire.

To celebrate, French admiral Henri de Rigny instructed his chef to prepare a lavish dish for his soldiers. Drawing inspiration from local Turkish-style cuisine, the chef used lamb and an array of colorful vegetables to craft a deliciously saucy dish for the occasion – giving birth to the now famous recipe. 

Why you’ll love this recipe

A Lamb Navarin is a fairly easy, one-pot stew recipe that boasts loads of vegetables. In fact, it boasts more vegetables than your classic stew, which I love!

I also love that the sauce is made with a combination of white wine and stock, making for a lighter stew, compared for instance to a Beef Bourguignon – which is made with red wine and a touch heavier.

So, if you’re looking for a one-pot stew recipe that is comforting and hearty, but lighter than your classic beef stew, you’ll love this one!

Ingredients you’ll need for this Lamb Navarin Stew (Navarin d’Agneau)

Like many stews, lamb navarin requires patience and care, but no difficult techniques nor ingredients. Here is a detailed look at the ingredients needed.

1. Lamb. Lamb shoulder is often considered the best cut for stews. It has a good amount of marbling, which adds flavor and keeps the meat moist during the slow cooking process. Ask your butcher to trim the larger fat pieces and to cut the meat into 2-inch (5cm) chunks – slightly larger than for your classic beef stew.
2. Vegetables. Onions, carrots and turnips are staples of a Lamb Navarin. When making it in the Spring, new potatoes, pearl onions and peas are also included, adding variety and color to the stew. Note that you can use fresh or frozen peas. Lastly, while some recipes call for simmering the pearl onions in the stew, I prefer to cook and caramelize them on the side to add delicious bursts of sweetness.
3. Tomato paste and flour. These two ingredients are used to thicken the sauce.
4. Stock. For the broth, opt for a low sodium chicken or vegetable broth.
5. White wine. Along with the broth, white wine is added to create the liquid in which the meat and vegetables stew. Choose one with a lighter body and high acid to balance out the richness of the meat: I recommend Pinot Blanc or Sauvignon Blanc.
6. Seasoning and herbs: Very simple seasonings (salt and pepper) and classic French herbs (bay leaf, thyme, parsley) are traditionally used for a Lamb navarin, letting the flavors of the lamb and fresh seasonal vegetables shine.

Overview: how to make Lamb Navarin

Here are the directions for making this recipe. You can find the list of ingredients and detailed instructions in the recipe card at the bottom of this article.  

1. Brown the lamb pieces. The lamb is first browned in oil, contributing to the rich flavor of the sauce. Do not rush this process and make sure the pieces bear a nice brown crust before adding the first set of vegetables.
2. Add the vegetables. Garlic, onions and carrots are added to the meat and are sauteed quickly. You then add tomato paste, flour, broth, wine and start simmering all the ingredients together.
3. Add more vegetables. New potatoes and turnips are added about 15 minutes before the end of the cooking time. Peas are added just a few minutes before serving. Follow these different ingredient intervals to have properly cooked vegetables that keep their optimum shape and flavor.
4. Garnish, season and serve. Lastly, I like to serve this dish garnished with caramelized pearl onions and fresh herbs just before serving.

Frequently Asked Questions

Are the peas mandatory for this dish?

Mandatory, no. Traditional to the dish, yes. As with any dish, don’t feel obligated to add ingredients you don’t like. If peas aren’t your thing, leave them out and add a few more carrots instead. Or cook the peas on the side for those who do enjoy them!

What if I can’t find lamb shoulder?

No problem, both lamb leg and lamb neck are excellent substitutes for lamb shoulder. Those are also tougher, marbled cuts that can stand up to the longer cooking meant for a stew. Lamb neck may also be a cheaper option where you are, albeit more difficult to find outside of a butcher shop.

I don’t like or want alcohol in the dish, what can I do?

Aside from the traditional explanation of “the alcohol will cook out of the dish”, if you do not want to add the wine, you can replace it with chicken stock. Just please be aware it will alter the taste of the dish, as wine imparts a nice sweetness and complex flavors.

How to store leftovers

• To refrigerate: If you have any leftovers, simply store them in an airtight container in the refrigerator for up to 3 days.
• To freeze: Ensure the dish is cooled completely, and then placed in an airtight and freezer friendly container. To use, allow to thaw overnight in the fridge. Then, reheat ideally on a stovetop over medium-low heat until ready to serve.

Serving suggestions:

This stew definitely boasts more vegetables than your classic stew, making it a balanced meal in itself. You can simply serve it with crusty bread on the side for mopping the delicious sauce!

If you would like to serve it with a side, I suggest Green Beans Almondine, Vichy carrots or Potato Gratin Dauphinois.

And like most stews, a Lamb Navarin is even better reheated the next day.

Audrey’s Tips

• This is a recipe perfect for 6 people. You can easily double it to for a larger crowd.
• You can swap and mix the seasonal vegetables to your liking. Note that 2.7lbs of vegetables vs. 2.2lbs of lamb meat is a great ratio.
• With no less than 2.7lbs of vegetables (or 7 different vegetables), this stew recipe has a bit of a lengthy ingredient list. But trust me here, once you’ve done your shopping for all the ingredients, you’ll have achieved the biggest part of the job.

I hope you’ll enjoy this Lamb Navarin (Navarin d’agneau) recipe as much as I do! If you have any questions, please leave a comment. 

More French stews to try: 

• Classic French Beef Bourguignon 
• Classic French Coq Au Vin Rouge 
• Flemish Beef and Beer Stew (Carbonnade)
• Classic French Coq Au Vin Blanc
• Sausage Rougail (Creole Sausage stew)
• Classic French Hunter’s Chicken Stew (Poulet Chasseur)
• French-style Braised Oxtail (Queue de Boeuf aux carottes)

Lamb Navarin (Navarin d'agneau)

Print Recipe

Serves: 6 Prep Time: 20 Minutes Cooking Time: 1H20 1H20

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2.2 lbs (1kg) lamb shoulder, skin and fat trimmed, cut in 2-inch cubes
1 tsp salt
½ tsp ground black pepper
1 tbsp (15 ml) extra virgin olive oil
3 carrots (300g), peeled and cut in large sticks
1 large onion, peeled and sliced in half rounds
3 garlic cloves, peeled and minced
1 tbsp (14g) tomato paste
4 tbsp (30g) all-purpose flour
1 bay leaf
3-4 thyme sprigs
2/3 cups (150 ml) white wine
4 cups (950 ml) chicken or vegetable stock, low sodium
About 12 new potatoes (400g)
2 medium turnips (200g), cut in large chunks
Peas, fresh or frozen (200g)
10 pearl onions, peeled and cut in half
2 tbsp (28g) butter
2 tbsp (25g) sugar

For garnish: A handful of fresh parsley, stemmed and leaves

Instructions

Half an hour before cooking, take the lamb out of the fridge, season it with salt and pepper and leave it on the counter to rise slightly in temperature.

Step 1 - Heat up the olive oil in large heavy bottom pot (or Dutch oven) over medium-high heat. When the oil is sizzling, add the lamb cubes and brown them for about 3 minutes on each side. Do not rush this process, the lamb pieces should develop a nice brown crust.

Step 2 - Once the lamb is browned, add the carrots, onion and garlic. Stir and sauté for 2 minutes. Add the tomato paste and stir to coat. Add the flour, stir to coat and until no dry flour remains. Add the bay leaf, the thyme, the white wine and stock. Stir, cover with a lid and bring to boil. When the liquid is boiling, lower the heat to medium-low and simmer for 45 minutes.

Step 3 - Add the potatoes and turnip and simmer for 15 minutes. Finally, add the peas and cook until they rise to the top (1-2 minutes for fresh peas, 3-4 minutes for frozen). Taste and adjust seasoning if needed.

Step 4 - In a separate pan, heat up the butter, sugar, pearl onions and 3 tablespoons of water over medium heat. Let the butter and sugar melt and slowly caramelize the onions. Cook until all the water is evaporated and onions are caramelized. This can take up to 8-10 minutes. 

For serving, ladle the navarin into serving bowls, dress with a few caramelized onions and fresh parsley leaves.

The post Lamb Navarin (Navarin d’agneau) appeared first on Pardon Your French.

The foundation of this creamy casserole is a velvety white Béchamel sauce spiked with nutmeg to which we add a hefty amount of crème fraiche for richness and tang, and then Gruyère cheese for sweet, nutty flavors and great cheesy strings. This is a luscious and comforting recipe that’s a staple of French Mountain cooking. 

So what make its “French-Style”?

In comparison to the American version, there are three main components that makes this recipe a French-Style Mac’n Cheese. They are particular to how the sauce is created and you will find these three components in most “French-Style” mac n’ cheeses. 

• Step 1: The Béchamel Sauce. First, the base sauce is a Béchamel sauce – one of the classic French “mother sauces”. Béchamel is a white sauce that begins with a roux (butter and flour), to which warm milk in whisked in, to create a thicker sauce. It’s incredibly creamy and acts as a great base sauce in most French-Style mac n’ cheeses. 
• Step 2: The Crème fraiche. Secondly, crème fraiche is whisked into the Béchamel Sauce. This typical French thickened cream brings a nice tanginess to the sauce while making it even more rich and velvety. 
• Step 3: Gruyère Cheese. Lastly, grated Gruyère cheese is added for finishing the sauce. This Swiss cheese is the perfect mix of sweet and salty, with lovely nutty notes. It melts beautifully and creates a perfectly melty and stringy textured mac n’ cheese. In France, Gruyère cheese is very easy to find in all grocery stores, already pre-grated into small packages. In Canada/US, I like to a buy a block of it and grate it myself. I understand Gruyère cheese is more expensive than a common block of cheddar, but it really makes a big difference to buy a good-quality block of Gruyere for this recipe. Choose a young Gruyère for a mild flavor and an older one for a bolder taste. 

Once this sauce is built, the macaroni is folded in. You can also add your own personal twists like I do, with green peas for pops of sweetness. Other great add-ins to a Mac n’ Cheese are corn, spinach, diced ham, cooked broccoli bites or cooked cauliflower bites. 

To finish, the Mac n’ Cheese is topped with extra cheese and bread crumbs, before baking in the oven until crunchy and golden. 

Cooking notes: 

• Macaroni pasta are naturally recommended for making this Mac N’ Cheese. However, you can substitue for other shapes if you would like. Prefer short-shaped pasta, such as Penne, Rigatoni or Fusili. 
• Using a good-quality Gruyère really makes a big difference. It is a little bit pricey in US/Canada but well worth it! Choose a young Gruyère for a mild flavor and an older one for a bolder taste. 
• Although it wasn’t easy to find up until a few years ago, Crème fraiche has now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Two of my favorite brands I recommend are Liberte and Maison Riviera.

I hope you’ll love this French-Style Mac N’ Cheese with peas as much as I do! 

You may also like:

• Pork Chops in Grainy Mustard and Mushroom Sauce
• Poitou-Style Braised Beets with Kale
• French Pistou Sauce Pasta

French-Style Mac ‘n Cheese with Peas

Print Recipe

Serves: 6 people Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 10 voted )

Ingredients

250g elbow macaroni pasta
3 cups (750ml) milk (2% or whole)
1 tsp salt
¼ tsp grated nutmeg
½ tsp fresh ground black pepper
2 tbsp (45g) butter (salted or unsalted)
1/3 cup (40g) all-purpose flour
1 cup ( about 200g) Crème fraiche
2/3 cup (75g) grated Gruyère Cheese
1 cup (150g) frozen peas
2-3 tbsp bread crumbs

Instructions

Pre-heat your oven at 350°F (180°C) with a rack in the middle. 

Step 1 - Bring a large pot of water to a boil and salt it. Add the macaroni and cook to al dente (about 2 minutes less than the box indicates the cooking time to be).

Step 2 - While the pasta cooks, pour the milk in a saucepan with salt, grated nutmeg and black pepper. Heat up the saucepan over medium heat to bring to a slow simmer. Watch it closely – milk can boil up quickly. 

As soon as the milk simmers, drain the pasta and add them to the boiling milk along with the frozen peas. Cook for 2 minutes, and drain the pasta and peas over a bowl to reserve the milk. 

Step 3 - Melt butter in an oven-safe pan over medium heat. When the butter is sizzling, mix in the flour with a wooden spoon. Cook for 2-3 minutes, mixing continuously until you get a dry paste (roux). Pour in the warm milk slowly and mix with a whisk until reaching a creamy consistency. Whisk in the crème fraiche and about 2/3 of the grated cheese. Gently fold in the pasta and peas until evenly coated. Cover with the rest of the grated cheese and the breadcrumbs. 

Place in the oven and bake for 20-25 minutes, until golden on top. Serve hot. 

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

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The post French-Style Mac ‘n Cheese with Peas appeared first on Pardon Your French.

By deduction, Spring is a wonderful season to compose a jardinière, and I love to play with seasonal vegetables such as spring peas, green beans, wax beans and carrots to create this vibrant side dish.

With Easter around the corner and because this side dish is so versatile, I wanted to share a twist on it: with fresh herbs and a simple sugar glaze. The sugar glaze is a simple and classic French method that I use often on vegetables (like in the Petits Pois à la Nivernaise). It just effortlessly elevates a simple vegetable side to a memorable one; or you can even enjoy them as a main with a soft-boiled egg on top. The herbs add a whole punch of fragrance and freshness too.

It is sure to be a must on your Easter table, or any hosting occasion!

Cooking notes:

• A Vegetable Jardinière is a simple celebration of the season; and can be turned into a great accompaniment to any dish. I suggest you take this recipe more as a set of directions rather than an actual recipe (play with and adapt vegetables and herbs).
• For the vegetables, follow your mood and opt for the ones of your liking that are in season right now, wherever you live. Turnips, parsnips, snow peas and pearl onions work great too in a jardinière. Fresh vegetables are best, although frozen and canned can work too (but remember this dish is about celebrating seasonal vegetables, so fresh is definitely best – and more logical).
• For the herbs, you can also opt for a delicate chervil or a more fragrant-tasting basil or dill.

Herby Sugar Glazed Spring Vegetable Jardinière

Print Recipe

Serves: 4 people Prep Time: 20 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 7 voted )

Ingredients

8 small carrots, peeled and halved lengthwise (or 4 large carrots, quartered lengthwise)
2 garlic cloves, peeled and cut in half
250g green beens
250g wax beans
250g small peas
2 shallots, peeled and diced
4 tbsp (60g) unsalted butter
2 tbsp (25g) sugar
10 sprigs curly or flat-leaf parsley, stemmed and roughly chopped
1 tsp salt
1 tsp fresh ground black pepper
Optional : 4 soft-boiled eggs, for serving.

Instructions

Step 1 - Prepare an ice bath. Place the carrots and garlic in a large pot of salted water, bring to a boil and simmer for 5 minutes. Add the green beans, wax beans, small peas and blanch until tender but still crisp, 3 to 5 minutes (the carrots and garlic should be crisp-tender as well). Using a slotted spoon, transfer to the ice bath to cool completely. Drain well and pat dry.

Step 2 - In a large frying pan, melt the butter and add the diced shallots. Cook for 2 minutes until translucent. Add the sugar, chopped parsley, vegetables, salt and pepper. Cook for 7-8 minutes, stirring occasionally (be gentle when stirring, so carrots don’t break). Adjust seasoning if needed.

Serve immediately as a side dish, or as a main in individual bowls with a solf-boiled egg on top.

The post Herby Sugar Glazed Spring Vegetable Jardinière appeared first on Pardon Your French.