Mary Berry’s Navarin of Lamb is made with shoulder of spring lamb, sunflower oil, butter, onions, garlic, carrot, sugar, flour, tomato purée, thyme, bay leaves, chicken stock, new potatoes, button onions, spring carrots, turnips, fresh peas, French green beans, mint leaves, and salt and pepper. This traditional Navarin of Lamb recipe creates a hearty dinner that takes about 1 hour and 35 minutes to prepare and can serve up to 6 people.
Ingredients Needed
For the Lamb Stew:
- 1 boned shoulder of spring lamb, approx 1.5kg / 3lb 5oz
- 2 tbsp sunflower oil
- 50g / 1¾oz butter
- 2 onions, each cut into 6 wedges
- 4 garlic cloves: 3 thinly sliced, 1 chopped
- 1 large carrot, peeled and roughly chopped
- 1 tsp sugar
- 2 tbsp flour
- 1 tbsp tomato purée
- 2 thyme sprigs
- 2 bay leaves
- 1 litre / 1¾ pints chicken stock
- 8 small new potatoes, scraped
- 8 button onions or small shallots, peeled
- 8 spring carrots, tops trimmed and scraped
- 2 small turnips, cut into quarters
- 50g / 1¾oz fresh peas
- 50g / 1¾oz French green beans, topped, tailed, and halved
- 8–10 mint leaves, finely chopped
- Salt and freshly ground black pepper
For the Mashed Potatoes:
- 900g / 2lb floury potatoes, peeled and cut into chunks
- 50g / 1¾oz butter
- Milk, to taste
How To Make Navarin Of Lamb
- Trim the Lamb: Trim about 70% of the fat from the lamb and cut it into 50g / 1¾oz pieces.
- Brown the Meat: In a flameproof casserole over high heat, add the oil and 1 tbsp of butter. When smoking, add the meat and brown it well.
- Sauté the Vegetables: Pour off any excess oil, then add the remaining butter, onions, sliced garlic, chopped carrot, and sugar. Fry until the onions are golden brown.
- Add Flour and Stock: Stir in the flour and tomato purée, cooking for another couple of minutes. Add the thyme, bay leaves, stock, and 1½ tsp of salt. Bring to a boil, cover, and simmer gently for 40 minutes.
- Make the Mashed Potatoes: Meanwhile, prepare the mashed potatoes by placing the potatoes in well-salted water (1 tsp salt per 600ml / 20fl oz water). Boil for 15–20 minutes until tender. Drain and let the steam escape. Pass through a potato ricer into a pan, then fold in butter, salt, and enough milk to make a creamy mash.
- Combine Lamb and Vegetables: Transfer the lamb stew to a colander over a bowl, pick out the lamb, and return it to the pan with the cooking liquid. Discard the cooking vegetables.
- Cook the New Vegetables: Add the new potatoes and button onions to the stew and cook for 5 minutes. Then add the carrots and turnips, cooking for another 10 minutes until all vegetables are tender. Add the peas and beans, simmering for 5 more minutes.
- Finish the Stew: Mix the mint leaves and chopped garlic, stirring them into the stew. Serve from the casserole with the mashed potatoes.
Recipe Tips
- Choose Quality Lamb: Use a good quality shoulder of spring lamb for the best flavor and tenderness in your stew. Look for well-marbled meat to enhance the taste.
- Brown the Meat Well: Take your time to brown the lamb pieces thoroughly. This step adds depth of flavor to the stew, making it richer and more delicious.
- Prepare Vegetables Evenly: Cut all vegetables into similar sizes to ensure they cook evenly. This prevents some from being mushy while others remain undercooked.
- Make Ahead for Better Flavor: This stew tastes even better the next day! Consider making it in advance and reheating it to allow the flavors to meld beautifully.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Navarin of Lamb cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: To freeze, let the stew cool completely, then portion it into freezer-safe containers or bags. Seal tightly and label with the date. It can be frozen for up to 3 months. To thaw, move the container to the fridge for several hours or overnight before reheating.
- Reheat: Preheat the oven to 180°C / 350°F. Transfer the Navarin of Lamb to an oven-safe dish and cover it with foil. Heat for about 20-25 minutes, or until it is warmed through.
Nutrition Facts
Serving Size: 1 cup (240g)
- Calories: 396
- Total Fat: 15g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 800mg
- Total Carbohydrate: 25g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 28g
Try More Mary Berry Recipes:
- Mary Berry Apple Frangipane Tart
- Mary Berry Banana And Chocolate Chip Muffins
- Mary Berry Coconut Biscuits
- Mary Berry Lemon And Blueberry Cake
Mary Berry Navarin Of Lamb
Description
Mary Berry’s Navarin of Lamb is made with shoulder of spring lamb, sunflower oil, butter, onions, garlic, carrot, sugar, flour, tomato purée, thyme, bay leaves, chicken stock, new potatoes, button onions, spring carrots, turnips, fresh peas, French green beans, mint leaves, and salt and pepper. This traditional Navarin of Lamb recipe creates a hearty dinner that takes about 1 hour and 35 minutes to prepare and can serve up to 6 people.
Ingredients
For the Lamb Stew:
For the Mashed Potatoes:
Instructions
- Trim the Lamb: Trim about 70% of the fat from the lamb and cut it into 50g / 1¾oz pieces.
- Brown the Meat: In a flameproof casserole over high heat, add the oil and 1 tbsp of butter. When smoking, add the meat and brown it well.
- Sauté the Vegetables: Pour off any excess oil, then add the remaining butter, onions, sliced garlic, chopped carrot, and sugar. Fry until the onions are golden brown.
- Add Flour and Stock: Stir in the flour and tomato purée, cooking for another couple of minutes. Add the thyme, bay leaves, stock, and 1½ tsp of salt. Bring to a boil, cover, and simmer gently for 40 minutes.
- Make the Mashed Potatoes: Meanwhile, prepare the mashed potatoes by placing the potatoes in well-salted water (1 tsp salt per 600ml / 20fl oz water). Boil for 15–20 minutes until tender. Drain and let the steam escape. Pass through a potato ricer into a pan, then fold in butter, salt, and enough milk to make a creamy mash.
- Combine Lamb and Vegetables: Transfer the lamb stew to a colander over a bowl, pick out the lamb, and return it to the pan with the cooking liquid. Discard the cooking vegetables.
- Cook the New Vegetables: Add the new potatoes and button onions to the stew and cook for 5 minutes. Then add the carrots and turnips, cooking for another 10 minutes until all vegetables are tender. Add the peas and beans, simmering for 5 more minutes.
- Finish the Stew: Mix the mint leaves and chopped garlic, stirring them into the stew. Serve from the casserole with the mashed potatoes.
Notes
- Choose Quality Lamb: Use a good quality shoulder of spring lamb for the best flavor and tenderness in your stew. Look for well-marbled meat to enhance the taste.
- Brown the Meat Well: Take your time to brown the lamb pieces thoroughly. This step adds depth of flavor to the stew, making it richer and more delicious.
- Prepare Vegetables Evenly: Cut all vegetables into similar sizes to ensure they cook evenly. This prevents some from being mushy while others remain undercooked.
- Make Ahead for Better Flavor: This stew tastes even better the next day! Consider making it in advance and reheating it to allow the flavors to meld beautifully.
Mary Berry Navarin Of Lamb