Lamb Navarin
This classically French lamb stew—packed with onions, peas, turnips, carrots, and potatoes—is based on the one taught at the French Culinary Institute.
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Cooking tools:
- Dutch oven
- Fine-mesh sieve
- Paring knife
- Chef's knife
- Skillet
- Saucepan
- Cutting board
- Slotted spoon
- Oven
- Stove
- Plate
- Aluminum foil
- Mixing bowl
- Measuring cup
- Measuring spoon
- Peeler
Ingredients
- 2 tbsp. canola oil
- 1 1⁄2 lb. trimmed lamb shoulder, cut into 1" cubes
- Kosher salt
- freshly ground black pepper
- 5 medium carrots (1 chopped, 4 peeled and cut into 2" pieces)
- 1 medium yellow onion, chopped
- 2 cloves garlic, crushed
- 2 tbsp. flour
- 1 tbsp. tomato paste
- 4 medium turnips, peeled and cut into 2" pieces
- 4 medium new potatoes, peeled and cut into 2" pieces
- 3 tbsp. unsalted butter
- 2 tsp. sugar
- 12 pearl onions, peeled
- 1⁄3 cup fresh or frozen peas
- Finely chopped flat-leaf parsley, for garnish
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