Navarin d'Agneau Recipe

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240 mins (prep 60, cooking 180)
18 ingredients
6 servings
Wonderful spring lamb and vegetable stew that defies stew stereotypes. This is a remarkably light and fresh celebration of the best spring foods. Unlike winter stews (tasty, but the meat and vegetables are all the same mushy, pasty consistency) this recipe has you cook the meat and the vegetables separately, combining them at the finish. The resultant tastes and textures are distinct and clean. The meat and vegetables share a liquid that's more broth than stew, making it light and modern. You can also play with the meat to vegetable proportions to skew it more vegetable so that it's meat flavored rather than meat centric. Serve with a crisp salad and crusty bread. Feel free to improvise on the vegetables in the ingredient list. I put in some fava beans, for example.

Categories:  french ,
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Serving Size (151.2 g)
Servings 6
Amount per Serving
Calories 426.38 Calories from Fat 318.6
% Daily Value *
Total Fat 35.4g 326.73%
Saturated Fat 15.41g 462.22%
Trans Fat 0.0g %
Cholesterol 110.38mg 220.75%
Sodium 89.21mg 22.3%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 25.04g 300.46%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 24.19mg% Iron 2.34mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
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