Spring lamb stew

For the fashion-conscious, the arrival of spring in Paris means it’s out with the winter wardrobe and in with the spring one. The same goes for stews. Forget your winter boeuf bourguignon! Navarin d’agneau printanier, a lamb stew with fresh vegetables, is what should be bubbling away in your kitchen.

• serves

  4

• prep

  2 hours

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp olive oil
• 1 kg lamb neck, cut into pieces
• 2 garlic cloves, crushed to a paste
• 1 onion, finely chopped
• 1 bay leaf
• 2 sprigs of thyme
• 4 carrots, cut into chunks
• 100 g fresh or frozen peas
• 100 g green beans
• salt and pepper

Instructions

Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onion. Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres.

Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook for 1½–2 hours, or until the meat is tender.

Five minutes before serving add the peas and beans to the lamb. Cook until the vegetables are tender.

Season with salt and freshly ground black pepper to taste, and serve straightaway.

Recipes from Little Paris Kitchen by Rachel Khoo (Michael Joseph, 2012). Text © 2012 by Rachel Khoo. Photography by David Loftus.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.