French
Navarin d’Agneau
Tender lamb shoulder and jewel-like spring vegetables share a light thyme-scented sauce with just enough tomato to give it polish.
6 servings · 35 minutes prep · 115 minutes cook
Ingredients
Lamb
- 2 1/2 lb boneless lamb shoulder, cut into 2-inch pieces
- 2 tsp Diamond Crystal kosher salt
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves
- 1 tbsp tomato paste
- 1/2 cup dry white wine
- 3 cups lamb or chicken stock
- 5 thyme sprigs
- 1 bay leaf
Spring vegetables
- 4 small carrots
- 4 small turnips
- 8 oz pearl onions
- 1 lb small Yukon Gold potatoes
- 1 cup peas
Directions
Brown and braise the lamb
- Season lamb shoulder with kosher salt and brown in olive oil in batches. Cook yellow onion 5 minutes, add garlic cloves and tomato paste for 1 minute, then deglaze with dry white wine.
- Return lamb with lamb stock, thyme sprigs, and bay leaf. Cover and simmer gently 55 minutes.
Stage the vegetables
- Add carrot, turnips, pearl onions, and yukon gold potatoes; simmer until lamb and vegetables are tender, 30-40 minutes. Stir in peas for the final 3 minutes and reduce uncovered only until the sauce coats lightly.
