How can I thicken the stew if it is too thin?

You can thicken the stew by mixing a bit of cornstarch with cold water and adding it to the stew. Let the stew simmer for a few more minutes to allow the sauce to thicken.

Can I prepare the lamb stew in advance?

Yes, this stew can be made up to two days in advance and stored in the refrigerator. It can also be frozen and later thawed and reheated.

How do I ensure that the vegetables in my lamb stew with vegetables stay nice and crunchy?

The trick is to blanch them separately! Cook the spring vegetables very briefly in salted water and then shock them immediately in ice water. This way they retain their bright green color and that delicious bite. Add them only at the very last moment to the meat, so they stay perfect.

What is best to serve with this lamb stew?

The lemon baby potatoes from this recipe are really next level with the lamb! The fresh zest of lemon perfectly cuts through the richness of the meat. But a light potato puree or some fried potatoes also go fantastically well with it.

Lamb navarin with spring vegetables

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1h20

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Honestly, is there anything more delightful than the smell of stew slowly filling your entire kitchen? Lamb has such a fantastic, specific flavor that you really don't need much to shine. We combine the tender meat of the lamb leg with deliciously crunchy spring vegetables such as white asparagus, young carrots, turnips, and sweet peas. So delicious, I promise!

Ingredients

What do you need?

Quantity: 4P

Lamb stew
1 lamb leg of approximately 1.3kg
1 bunch of white asparagus
4 large tomatoes
0.5 bunch of young carrots
1 bunch of white or yellow turnips
1 bunch of spring onions
200g peas
1 onion
2.5dl dry white wine
3dl vegetable broth
70g tomato paste
25g butter
2 tbsp olive oil
2 cloves of garlic
2 bay leaves
4 sprigs of thyme
pepper and salt

Baby potatoes with lemon
500 g baby potatoes
1 organic lemon
40g butter
fleur de sel

1 lamb leg of approximately 1.3kg
1 bunch of white asparagus
4 large tomatoes
0.5 bunch of young carrots
1 bunch of white or yellow turnips
1 bunch of spring onions
200g peas
1 onion
2.5dl dry white wine
3dl vegetable broth
70g tomato paste
25g butter
2 tbsp olive oil
2 cloves of garlic
2 bay leaves
4 sprigs of thyme
pepper and salt

500 g baby potatoes
1 organic lemon
40g butter
fleur de sel

Preparation method

How do you make this?

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Cut the boneless lamb leg into large cubes and keep the bone. Season the lamb cubes and brown them all around over fairly high heat, in a roasting pan with the warm butter and olive oil.

Remove the meat from the pan, pour out almost all the roasting fat, and sauté the chopped onion in it for 2 minutes. Mix for 1 minute with the tomato paste and then add the wine and broth.

Add the pitted and diced tomatoes, the crushed garlic cloves, thyme, bay leaves, and the bone. Put the lid on the pan and let it simmer on low heat for 1 hour (or longer if you want the meat to be very tender).

Peel the carrots and cut them lengthwise in half without separating the halves. Scrub the unpeeled turnips clean and cut them in half or into quarters depending on their size. Trim the spring onions a little.

Break off the hard end of the asparagus and cut them into pieces. Cook all these vegetables, one by one, in a large pot of salted boiling water. Allow 4 minutes cooking time for the carrots and turnips, 3 minutes for the asparagus, 2 minutes for the spring onions, and 10 seconds for the peas. Remove the vegetables each time with a sieve from the water and immediately shock them in cold water.

Cook the baby potatoes in their skins, your own way, and cut them in half. Mix them in a baking dish with the melted butter and season them. Warm them in the oven for 5 minutes just before serving and sprinkle with grated lemon zest.

Remove the bone from the roasting pan, add the drained vegetables, and let simmer for another 5 minutes. Serve with the potatoes.

Tips

You can also use lean meat (fillets or mignonettes), but you need to let it simmer longer so that it becomes tender in flavor. And you should also add more broth.