Navarin of Lamb

Tender lamb and vegetables in a rich wine gravy make a delicious meal in Tony Tobin's classic French casserole
By Tony Tobin
Navarin of Lamb
  • Rating:
  • Serves: 4
  • Cook Time: 2 hours 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • butter, for frying
  • 500 g stewing lamb, cut into even-sized chunks
  • 1 carrot, roughly chopped
  • 1 small onion, roughly chopped
  • 1 stick celery
  • 1 small leek, roughly chopped
  • 25 g plain flour
  • 1 tbsp tomato purée
  • 100 ml red wine
  • 600 ml brown stock
  • 1 bay leaf
  • sprig of thyme
  • sprig of rosemary
  • black pepper

To garnish:

  • carrots
  • turnips
  • button onions
  • new potatoes
  • peas
  • French beans

Tips and Suggestions

All the garnish vegetables should be cut into small shapes, blanched, then fried in a little butter.


1. Preheat the oven to 180°C/gas 4.

2. Heat the butter in a casserole dish. Add in the lamb and fry until golden.

3. Add in the roughly chopped carrot, onion, celery and leek and fry, stirring now and then, until the vegetables are lightly browned.

4. Remove the casserole dish from direct heat, drain off the excess fat and mix in the flour.

5. Return the casserole to the heat and fry, stirring, until the flour is lightly browned.

6. Add in the tomato puree and mix in. Add in the wine, stock, bay leaf, thyme and rosemary. Season with salt and freshly ground pepper.

7. Bring to the boil and cover. Transfer to the oven and bake for 1 and a half to 2 hours, until the meat is tender.

8. Using a slotted spoon, transfer the lamb to a heavy-based saucepan. Strain the lamb gravy through a fine strainer over the lamb. Gently heat through.

9. Transfer the navarin of lamb to a warm earthenware serving dish, garnish with the pan-fried vegetables and serve at once.

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