Navarin Lamb

Navarin Lamb Recipe from France with Bacon, Carrots, Onions and Potatoes

Region / culture: France | Preparation time: 30 minutes | Cooking time: 2 hours and 15 minutes | Servings: 4

Introduction

Navarin Lamb is a classic French stew made with tender lamb chops, vegetables, and a flavorful broth. This hearty dish is perfect for a cozy dinner on a cold evening.

History

Navarin Lamb originated in France and is traditionally made with spring lamb and seasonal vegetables. It is a popular dish in French cuisine and is often served during the colder months.

Ingredients

2 lb (907 g) lamb chops
2 tbsp olive oil
1 tbsp flour
1 tbsp tomato paste
2 cups chicken stock
3 slices chopped bacon
2 carrots roughly chopped
3 onions roughly chopped
3 cloves garlic, grated
1 tsp dried thyme
0.75 lb (340 g) potatoes, peeled and sliced

How to prepare

Cook the bacon, onion, carrot, garlic, and thyme in a pan, then remove them to a casserole dish.
Brown the chops in olive oil, then add them to the vegetables.
Sprinkle flour in the pan, then stir in tomato paste and 0.5 cup of water to thicken.
Cook for 1 minute, then add it to the casserole.
Pour in the stock, then cover and bake at 350°F (177°C) for 1 hour.
Uncover and remove the bones, then season with salt and pepper.
Cover the top of the casserole with a thick layer of potatoes.
Replace the lid and bake for another 45 minutes.
Remove the lid, then cook for an additional 30 minutes.

Variations

Add a splash of red wine to the broth for added depth of flavor.
Swap out the lamb for beef or chicken for a different twist on this classic dish.
Add in additional vegetables such as peas, green beans, or mushrooms for extra nutrition and flavor.

Cooking Tips & Tricks

Make sure to brown the lamb chops before adding them to the stew to enhance the flavor.

- Use a heavy-bottomed casserole dish to ensure even cooking.

- Don't skip the step of thickening the broth with flour and tomato paste, as this will give the stew a rich and hearty texture.

Serving Suggestions

Navarin Lamb is traditionally served with crusty bread or over a bed of rice or couscous. It can also be enjoyed on its own as a hearty stew.

Cooking Techniques

This recipe uses a combination of stovetop and oven cooking techniques to ensure that the lamb is tender and flavorful. Browning the meat before adding it to the stew helps to seal in the juices and enhance the overall flavor of the dish.

Ingredient Substitutions

If you don't have lamb chops on hand, you can use beef or chicken instead. You can also swap out the vegetables for whatever you have on hand, such as bell peppers, zucchini, or sweet potatoes.

Make Ahead Tips

Navarin Lamb can be made ahead of time and reheated before serving. Simply prepare the stew as directed, then let it cool before storing it in an airtight container in the refrigerator. Reheat on the stovetop or in the oven before serving.

Presentation Ideas

Serve Navarin Lamb in a large serving dish with a sprinkle of fresh herbs on top for a pop of color. You can also garnish with a dollop of yogurt or sour cream for added creaminess.

Pairing Recommendations

Navarin Lamb pairs well with a crisp green salad or a side of roasted vegetables. It also goes well with a glass of red wine or a hearty beer.

Storage and Reheating Instructions

Store any leftovers of Navarin Lamb in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the oven until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Navarin Lamb contains approximately 450 calories, making it a satisfying and filling meal.

Carbohydrates

Navarin Lamb is a hearty dish that is relatively low in carbohydrates, making it a great option for those following a low-carb diet.

Fats

This dish is rich in healthy fats from the olive oil and bacon, which provide flavor and help to keep you feeling full and satisfied.

Proteins

Lamb is a great source of protein, which is essential for building and repairing muscle tissue. This dish is a great option for those looking to increase their protein intake.

Vitamins and minerals

Navarin Lamb is packed with vitamins and minerals from the vegetables, including vitamin A, vitamin C, and potassium. These nutrients are essential for overall health and well-being.

Alergens

This recipe contains gluten from the flour used to thicken the broth. It also contains dairy if you choose to serve it with a side of yogurt or sour cream.

Summary

Navarin Lamb is a nutritious and delicious dish that is rich in protein, healthy fats, and essential vitamins and minerals. It is a great option for a hearty and satisfying meal.

Summary

Navarin Lamb is a classic French stew that is hearty, flavorful, and perfect for a cozy dinner. This dish is packed with protein, healthy fats, and essential vitamins and minerals, making it a nutritious and satisfying meal option. Enjoy this delicious stew with your favorite side dishes for a comforting and delicious meal.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, back when I was just a young girl living in the small village of Provence, tucked away in the south of France. My family had always been passionate about cooking, and I was no exception.

One day, I was wandering through the bustling market, the air filled with the sweet scents of fresh fruits, vibrant vegetables, and fragrant herbs. As I strolled past the stalls, my eyes caught sight of a elderly woman selling a variety of meats, including a beautiful cut of lamb. Intrigued, I approached her and struck up a conversation.

The woman's name was Madame Claire, and she was known throughout the village for her culinary skills. She had a kind smile and a twinkle in her eye as she shared stories of her travels and the recipes she had collected along the way. It was then that she mentioned a dish called Navarin Lamb, a hearty stew filled with tender pieces of lamb, seasonal vegetables, and a rich, flavorful broth.

As she described the dish, my mouth watered and my curiosity piqued. I begged her to share the recipe with me, and after some convincing, she finally relented. She handed me a worn piece of paper with handwritten instructions, a treasure trove of culinary knowledge passed down through generations.

Excited, I rushed home to my family's modest kitchen, eager to try my hand at making Navarin Lamb. I carefully read through the recipe, taking note of each step and ingredient. The process was intricate and time-consuming, but I was determined to master it.

I started by browning the pieces of lamb in a hot pan, the sizzle of the meat filling the room with a mouthwatering aroma. I then added in a mixture of onions, garlic, and herbs, letting them sauté until they were soft and fragrant. Next came the addition of a rich broth, made from scratch using bones, vegetables, and spices.

As the stew simmered on the stove, the flavors mingling and melding together, I couldn't help but feel a sense of pride and accomplishment. The dish was a labor of love, a testament to the time and effort I had poured into it.

Finally, after hours of patient waiting, the Navarin Lamb was ready. I ladled out steaming bowls of the stew, the tender pieces of meat and vibrant vegetables glistening in the rich broth. I couldn't wait to share it with my family, to see their faces light up with delight as they took their first bite.

As we sat around the table, laughing and talking, the flavors of the dish transporting us to distant lands and far-off places, I knew that I had found something truly special. The recipe for Navarin Lamb was more than just a dish – it was a connection to the past, a link to the generations of cooks who had come before me.

Over the years, I have continued to make Navarin Lamb, each time adding my own twist and flair to the recipe. I have shared it with friends and family, passing on the tradition and the love that goes into every pot.

And as I sit here now, with the scent of simmering stew wafting through the air and the memories of Madame Claire and that fateful day at the market flooding back, I am filled with gratitude. Gratitude for the gift of cooking, for the joy it brings, and for the recipes that connect us to our past and our future. The recipe for Navarin Lamb will always hold a special place in my heart, a reminder of the power of food to nourish not just our bodies, but our souls as well.