Name: Navarin d’agneau recipe Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Cuisine: French
Ingredients: 1.5 pounds lamb stew meat, cubed; 2 tablespoons olive oil; 1 onion, diced; 2 cloves garlic, minced; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 1 tablespoon tomato paste; 2 cups beef broth; 1 cup red wine; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper, to taste; 1 cup frozen peas; Fresh parsley, for garnish

Navarin d’agneau recipe Recipe

Melinda Hochstetler Modified: February 16, 2024

Photos of Navarin d’agneau recipe Recipe

How To Make Navarin d’agneau recipe

Don’t pass up the chance to try something new with our delicious lamb recipes! Serve any lamb dish and they’re sure to be the star of the dining table. Just pair this delicious meat with garlic, rosemary, and other flavorful ingredients and you’ll have a truly memorable meal.

Preparation: 20 minutes

Cooking: 2 hours

Total: 2 hours and 20 minutes

Serves:

Ingredients

1.5 pounds lamb stew meat, cubed
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
1 tablespoon tomato paste
2 cups beef broth
1 cup red wine
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
1 cup frozen peas
Fresh parsley, for garnish

Instructions

In a large pot, heat the olive oil over medium-high heat. Add the lamb and cook until browned on all sides. Remove from pot and set aside.
In the same pot, add the onion, garlic, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
Return the lamb to the pot and add the tomato paste. Stir to coat the meat and vegetables.
Pour in the beef broth and red wine. Add the bay leaf, dried thyme, dried rosemary, salt, and pepper. Stir to combine.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the lamb is tender.
Stir in the frozen peas and cook for an additional 5 minutes.
Remove the bay leaf and garnish with fresh parsley before serving.