Navarin de Printemps (Spring Lamb Stew)

Ingredients

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 onions, diced 2 onions, diced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 500 ml (2 cups) beef or vegetable broth 500 ml (2 cups) beef or vegetable broth
• 250 ml (1 cup) dry white wine 250 ml (1 cup) dry white wine
• 2 bay leaves 2 bay leaves
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 1 sprig of fresh rosemary 1 sprig of fresh rosemary
• 4 carrots, peeled and cut into chunks 4 carrots, peeled and cut into chunks
• 250 g (1 1/2 cups) baby potatoes, halved 250 g (1 1/2 cups) baby potatoes, halved
• 200 g (1 1/2 cups) fresh or frozen peas 200 g (1 1/2 cups) fresh or frozen peas
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. 2.
   Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
3. 3.
   In the same pot, add the diced onions and minced garlic. Sauté until the onions are translucent.
4. 4.
   Sprinkle the flour over the onions and garlic, stirring well to coat.
5. 5.
   Return the lamb to the pot and pour in the broth and white wine. Stir to combine.
6. 6.
   Add the bay leaves, thyme, and rosemary to the pot. Season with salt and pepper.
7. 7.
   Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 1 hour, stirring occasionally.
8. 8.
   After 1 hour, add the carrots and baby potatoes to the pot. Cover and continue cooking for another 30 minutes, or until the lamb and vegetables are tender.
9. 9.
   Stir in the peas and cook for an additional 5 minutes.
10. 10.
    Remove the bay leaves, thyme sprigs, and rosemary sprig from the stew before serving.
11. 11.
    Adjust the seasoning with salt and pepper if needed.
12. 12.
    Serve the Navarin de Printemps hot with crusty bread.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a well-marbled lamb shoulder, as it will become tender and flavorful when slow-cooked.
• Fresh herbs — Opt for fresh herbs instead of dried ones to enhance the aroma and taste of the stew.
• Baby potatoes — If you can't find baby potatoes, you can use regular potatoes cut into smaller chunks.

Tips & Tricks

• For a richer flavor, marinate the lamb chunks in the white wine and herbs for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Feel free to add other seasonal vegetables such as asparagus or fava beans to the stew for additional variety.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• This stew tastes even better when prepared a day in advance, allowing the flavors to meld together.

Serving advice

Serve the Navarin de Printemps in deep bowls, allowing the tender lamb, vegetables, and flavorful broth to take center stage. Accompany it with a side of crusty bread to soak up the delicious juices.

Presentation advice

Garnish the stew with a sprig of fresh thyme or rosemary to add a touch of elegance. The vibrant colors of the vegetables will make the dish visually appealing. Serve it in rustic bowls or on a large platter for a cozy and inviting presentation.