How to make a french Navarin D’Agneau just in your house!!


Leave on a culinary experience to the core of French food as we investigate the choice specialty of planning Navarin d’Agneau. A truly memorable dish, this classic French lamb stew is a symphony of flavors that combines tender lamb, vibrant vegetables, and aromatic herbs. We will walk you through the process of making this timeless masterpiece step by step in this article, allowing you to enjoy the authentic flavor of France in the comfort of your own kitchen.


The following ingredients are required for a sensational Navarin d’Agneau:

  • 2 pounds (900 grams) of lamb shoulder, cut into chunks
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 2 carrots, peeled and cut into thick slices
  • 2 turnips, peeled and cut into chunks
  • 1 leek, sliced into rounds
  • 8 baby potatoes, halved
  • 1 cup green peas (fresh or frozen)
  • 2 tablespoons all-purpose flour
  • 2 cups beef or lamb broth
  • 1 cup dry white wine
  • 2 sprigs of fresh thyme
  • 2 bay leaves
  • Salt and pepper, to taste
  • Chopped fresh parsley, for garnish

Step 1: Preparing the Lamb

To begin, trim the lamb shoulder of any excess fat and cut it into chunks of equal size. Salt and pepper the lamb, making sure that each piece is evenly coated.

Step 2: Sautéing the Sheep

Heat the olive oil in a huge, weighty lined pot or Dutch broiler over medium-high intensity. Add the carefully prepared sheep pieces to the pot and earthy colored them on all sides until they foster a rich, caramelized variety. The stew’s flavor and depth are both enhanced by this step.

Step 3: Sautéing the Aromatics

Add the minced garlic and onion to the pot next. Sauté them until they become clear and fragrant, mixing the sheep with their overpowering flavors.

Step 4: Integrating the Vegetables

Presently, now is the right time to present the vivid cluster of vegetables that will loan their liveliness to the stew. Add the carrots, turnips, leek, and child potatoes to the pot, mixing them tenderly with the sheep and aromatics.

Step 5: Thickening the Stew

Sprinkle the regular flour over the sheep and vegetable combination, it is uniformly covered to guarantee everything. This will assist with thickening the stew as it stews, making a delicious, smooth surface.

Step 6: Infusing with Flavor

Pour the beef or lamb broth and dry white wine into the stew to allow them to mix and enhance the flavor. Add the twigs of new thyme and cove leaves, which will permeate the dish with their particular home grown notes.

Step 7: Perfect Simmering

After bringing the stew to a gentle boil, cover the pot and turn down the heat. Permit the Navarin d’Agneau to stew for around 1.5 to 2 hours, or until the sheep becomes delicate and the flavors merge together amicably.

Step 8: Adding the Finishing Touch

In the last ten minutes of cooking, add the green peas to the pot to ensure that their vibrant color and delicious texture do not change. To taste, season with additional salt and pepper.

Step 9: Serving and Enjoying

Divide the fragrant Navarin d’Agneau into individual serving bowls and sprinkle freshly chopped parsley on top of each one. This adds a pop of variety as well as upgrades the fragrance of the dish. To complete the experience, serve the stew with crusty French bread or fluffy mashed potatoes.


With its delicate sheep, sweet-smelling spices, and bright variety of vegetables, Navarin d’Agneau represents the tastefulness and kinds of French cooking. By following this bit by bit guide, you can unhesitatingly reproduce this cherished exemplary in your own kitchen. Therefore, gather your supplies, relish the pleasure of cooking, and allow the tempting aroma of Navarin d’Agneau to transport you to the captivating streets of France. Good luck!

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