Navarin of Lamb, Lamb Stew

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“This is a delicious and comforting casserole to serve on a cold winter night. Navarin is a French cooking term used for a casserole of lamb with young root veggies.”
1hr 45mins
1 casserole

Ingredients Nutrition


  1. Pre-heat the oven to 325.
  2. Trim most of the fat from the meat and coat the pieces with the seasoned flour. Let the meat come to room temperature.
  3. Tie the rosemary, parsley and thyme together with butchers twine or tie up in cheese cloth.
  4. Warm the chicken stock.
  5. Heat the olive oil in a large skillet over medium heat (do not let the oil smoke).
  6. Brown the chops for three minutes per side. (Do not crowd the pan or they will steam instead brown. This may need to be done in two batches.).
  7. Remove the chops from the skillet and place in a large casserole.
  8. Drain most of the oil from the skillet and reduce the heat to medium low.
  9. Add a tablespoon of the seasoned flour to the skillet and stir for a few minutes, until brown.
  10. Slowly add the warm chicken stock to the skillet, scraping up any brown bits from the bottom.
  11. Add the tomato paste, bring to a boil, remove from the heat and let cool a bit.
  12. Add the herb package and bay leaf to the chicken stock while cooling.
  13. Add the chopped onion, whole onions, carrots and potatoes to the casserole and season to taste with salt and pepper.
  14. Add the chicken stock with the herbs to the casserole and toss all ingredients.
  15. Cover and cook for one hour and fifteen minutes, turning once after 45 minutes.
  16. Remove from the oven and let rest for 10 minutes. Uncover, sprinkle with parsley and serve from the casserole.
  17. Enjoy!

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