EASTER lamb navarin with spring vegetables by Julie Andrieu

EASTER lamb navarin with spring vegetables by Julie Andrieu



  • Heat 3 tbsp of olive oil in a very large casserole dish, then brown the pieces of meat on all sides. Proceed several times so as not to overlap them.

  • Meanwhile, peel, then dice the carrots and onions. Peel the garlic cloves and crush them. Crush the tomatoes and remove the seeds.

  • Remove the meat from the casserole and replace it with the vegetables. Sauté them for a few minutes. When they are melted, put the meat back, sprinkle with flour and sauté over high heat for 2 minutes, keep on mixing.

  •  Add the tomatoes, butter, pour the white wine, cover with lukewarm water (about 50 cl), add salt and pepper, then add the bouquet garni. Bring to a boil, then cover. Cook for 45 minutes over low heat, skimming the surface regularly.

  • Meanwhile, wash and peel the potatoes. Put them in a saucepan, cover with cold water and bring to a boil. Drain them a little bit before they are completely cooked and set aside. Rub the small turnips and plunge them into boiling salted water. Cook like the potatoes (10 to 15 min depending on the size). Shell the peas and cook them for 1 minute in boiling water, then keep them aside. Peel the beans and shell them, but do not cook them. Wash and cut the courgettes into large chunks.

  • Drain the meat and keep it warm. Remove the bouquet garni and mix the sauce. Reduce if necessary. Place back the meat in the sauce, add the vegetables, ending with the peas and broad beans. Cover and cook over low heat for 10 minutes. Spread a bit of chopped parsley into the pan before serving.

  • Secret advice : Vary the vegetables according to the season and the market. If necessary, add small smoked bacon at the end of cooking and 1 tbsp. at s. of tomato puree in the sauce. The casserole must be very large, otherwise you will have to pour too much water and the meat pieces will be piled up.

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