Lamb Navarin

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Lamb, a traditional meat for both Easter and Passover, takes center stage in this classic French stew from Chef Mark Sapienza. Appropriate for either holiday (though for Passover, you’ll have to omit the flour and thicken with another starch), this simple, one pot meal is so delicious it may make it into your year-round repertoire.


Servings: 4


  • 2 pounds boneless lamb shoulder, diced
  • 1 ounce butter
  • 2 tablespoon olive oil
  • 2 large onions, diced
  • 2 cloves garlic, chopped
  • 2 carrots, peeled and diced
  • 1 large turnip, peeled and diced
  • 2 stalks celery, diced
  • 2 potatoes, peeled and diced
  • 1/2 pound French green beans, trimmed of tops and tails
  • 1/4 cup flour
  • 2 tablespoons tomato paste
  • 2 teaspoons Dijon mustard
  • 2 cups chicken stock
  • 1 bouquet garni (small bunch of fresh herbs such as thyme, parsley and bay leaf)


  1. In a large saucepan heat the butter and oil, and sauté the meat in batches until well browned.
  2. Remove the meat, drain and set aside. In the remaining butter, sauté the onion until golden.
  3. Add the garlic, chopped carrot, turnip and celery and sweat for 2 to 3 minutes.
  4. Stir in the flour and then add the tomato paste and mustard. Return the meat to the saucepan and add the potatoes and bouquet garni.
  5. Pour the stock over the meat and vegetables, and mix thoroughly. Bring to the boil and simmer covered for 1 hour.
  6. Add the green beans and cook for another 20 to 30 minutes.
  7. Remove and discard the bouquet garni before serving.

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