Lamb stew with spring vegetables (Navarin printanier) from Mastering the Art of French Cooking, Volume One (page 345) by Julia Child and Louisette Bertholle and Simone Beck

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Notes about this recipe

  • Eat Your Books

    Can substitute cooking oil for pork fat, beef stock or beef bouillon for brown lamb stock, and rosemary for thyme. See recipe for suggested cuts of stewing lamb. See recipe for variations.

  • Delys77 on November 12, 2014

    Pg. 345 Made with lamb shoulder that was already trimmed to about 1X1 inch, 3 tb tomato paste, 2 large yukon golds, 3 large carrots, 2 large turnips, 12 cipolini, and about 3 cups of stock. Did the meat in two cups and then had to add another cup when I added all the vegetables. I should have had far fewer vegetables than she called for but I assume the vegetables she was calling for were the tiny spring babies, and mine were full sized. The only step I didn't follow is I didn't drain the meat after an hour and then skim the sauce. It didn't look particularly fatty so I skipped this step. I'm also not sure I would use cipolini next time as they essentially dissolve into the sauce so regular onions would be less hassle. Overall this was delicious. I found that the medley of vegetables and the super flavourful lamb were enough to make this great. I did up my herbs to 1/2 tsp of rosemary and 1/2 tsp of thyme, and would do so again. Clean and simple flavours but very tasty.

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