Navarin of Spring Lamb


  • 1kg shoulder of lamb in fist-sized pieces
  • 50g flour -seasoned
  • 6 tomatoes -deseeded, skinned and chopped
  • 1 onion -roughly chopped
  • 3-4 cloves of garlic -chopped
  • 1 bottle of white wine
  • 500ml stock
  • Bouquet garni
  • Rapeseed oil
  • Salt and pepper
  • 100-150g of spring vegetables – broad beans, peas, sliced carrots, baby turnips, asparagus and olives to finish


Coat the meat in the seasoned flour. Heat some oil in a heavy-based casserole dish and brown the lamb really well on all sides.

Remove the lamb from the pan and pour in the bottle of white wine, scrape any meaty bits off the bottom of the pan and reduce the wine by half. Add the stock, onions, tomatoes, garlic, bouquet garni and meat to the wine. Heat through gently on the hob. Check seasoning and adjust if necessary.

Cover the casserole dish and put into a preheated oven for about an hour-and-a-half at 180°C.  Once the cooking is finished, take it out of the oven. With a slotted-spoon remove the meat and put on a plate.

Pass the sauce through a sieve; discard all that remains in the sieve – vegetables and bouquet garni. Return the sauce to the pan and reduce slightly and thicken it with a little flour if necessary. Check flavour and adjust seasoning to taste if you need to.

Once the sauce has been corrected and cooked through, return the meat to the sauce, gently heat through and add the spring vegetables. Finally, add some olives to finish.


When the sauce is corrected, it will be of a pouring rather than coating consistency, clear of lumps and a red/brown colour. This is a slow and gentle cooking process; the meat should be really tender but still held together in chunks.