Lamb Stew With Spring Vegetables (Navain D'Agneau)

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“From Gourmet 2002. Based on the reviews, it sounds like this takes a bit of work, but the results are delicious and are company worthy.”

Ingredients Nutrition


  1. Special equipment: cheesecloth
  2. Preheat oven to 325°F
  3. Wrap herb sprigs, bay leaves, and peppercorns in a square of cheesecloth and tie into a bundle to make a bouquet garni.
  4. Pat lamb dry, then cut into 1 1/2-inch pieces and season with salt and pepper.
  5. Heat 2 tablespoons oil in a 6- to 7-quart wide heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, turning occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.
  6. Add remaining tablespoon oil to pot and saute chopped onion and garlic over moderately high heat, stirring, until onion is golden, about 6 minutes.
  7. Add wine and stock and deglaze pot by boiling, scraping up brown bits, 1 minute.
  8. Return lamb to pot along with any juices that have accumulated in bowl and add bouquet garni.
  9. Braise lamb, covered, in middle of oven until tender, about 1 1/2 hours. Stir in salt and pepper.
  10. While lamb is braising, cook pearl onions in a 5- to 6-quart pot of boiling salted water until tender, about 10 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking (reserve cooking water).
  11. Remove onions and peel.
  12. Boil turnips, carrots, zucchini, and sugar snaps separately in reserved cooking water until just tender, about 5 minutes for turnips, 4 to 6 minutes for carrots, 2 minutes for zucchini, and 1 1/2 minutes for sugar snaps.
  13. Transfer vegetables as cooked with a slotted spoon to ice water and, when all are cooked, drain vegetables in a colander.
  14. Make a beurre manié by stirring together butter and flour in a small bowl to form a paste.
  15. Bring lamb stew to a simmer on stove top and whisk in enough beurre manié, bit by bit, to thicken to desired consistency, then simmer about 2 minutes.
  16. Add vegetables and simmer, stirring occasionally, until heated through, about 2 minutes.
  17. Season with salt and pepper.
  18. Cooks' notes:
  19. • Lamb can be braised 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before adding beurre manié and vegetables.
  20. • Vegetables can be cooked 1 day ahead and chilled, wrapped in paper towels in a sealed plastic bag.

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