Navarin of Lamb

Ed Baines make the most of garden produce with this simple, nourishing casserole of lamb, broad beans, red wine and herbs
By Ed Baines
Navarin of Lamb
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 kg neck lamb fillet
  • 3 tbsp olive oil, for frying
  • ½ tsp sugar
  • 2 tbsp sherry vinegar
  • 100 ml red wine
  • 1 sprigs rosemary
  • 1 chopped onion
  • 2 cloves garlic
  • 2 carrots, sliced
  • 2 sticks celery, sliced
  • 500 g shelled broad beans
  • freshly ground salt and black pepper

To serve

  • boiled potatoes
  • butter, (if needed)
  • chopped parsley

Tips and Suggestions

You don't have to use exactly 500g of broad beans for this dish - especially if you have less in the garden. The quantity is just a guide.


1. Cut the lamb into chunks. Heat a large sauté pan or frying pan with some olive oil, add the lamb and cook until lightly brown on all sides. Add the sugar and vinegar and cook until the pan juices caramelise.

2. Add the red wine, rosemary, onion, garlic, carrots, celery and broad beans. Bring to a simmer and cook gently, for around five minutes until the meat and vegetables are tender, stirring occasionally with the pan covered.

3. Serve with a dish of boiled potatoes, topped with a knob of butter and some chopped parsley, on the side.

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