Spring Lamb Stew

Preparation time
30 minutes

Cooking time
1½–2 hours

Serves
4–6 as main course

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

By Rachel Khoo

Ingredients

• 2 lb lamb neck, cut into 6 pieces
• 2 cloves of garlic, crushed to a paste
• 1 onion, finely chopped
• 1 tbsp olive oil
• 1 bay leaf
• 2 sprigs of thyme
• 4 carrots, cut into chunks
• ¾ cup fresh or frozen peas
• 3½ oz green beans, chopped
• salt and pepper

Method

1. Preheat the oven to 325°F.
2. Brown the meat, garlic, and onion with the olive oil in a large Dutch oven.
3. Add the bay leaf, thyme, and carrots, and enough water to cover the meat by at least an inch.
4. Bring to a simmer and remove any foam that rises to the top.
5. Once all the foam is removed, cover the pan and transfer to the oven.
6. Cook for 1½–2 hours or until the meat is tender.
7. Ten minutes before serving, bring a large pot of salted water to a boil and add the peas and beans. Cook for 5 minutes or until the vegetables are tender, then drain.
8. Take the casserole out of the oven and remove the bay leaf and sprigs of thyme. Add the peas and beans to the lamb, season with salt and pepper, and serve straightaway.

For an English twist

Serve the stew with some mint sauce.