Navarin of lamb from The Silver Palate Cookbook (page 136) by Julee Rosso and Sheila Lukins

  • bay leaves
  • carrots
  • Cognac
  • garlic
  • pearl onions
  • parsley
  • tomato paste
  • sherry vinegar
  • dry red wine
  • redcurrant jelly
  • snow peas
  • beef stock
  • potato starch
  • yellow onions
  • lamb
  • dried thyme
  • dried rosemary

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Dannausc on March 30, 2018

    I made it without the cognac. I accidentally put the sauce ingredients in the casserole with the lamb instead of cooking the sauce first in the skillet. It still turned out fine. It was a pretty decent dish, though not necessarily one I'd make again.

  • Laura on April 14, 2011

    I have owned this book for at least 20 years and yet I had never made this recipe before. I chose it as a way to use up some homemade beef stock that has been in my freezer since January. This is a nice, light spring stew, not to be confused with a hearty stew. The sauce was, as intended, quite thin, although tasty. It did not have the depth of flavor of a heartier stew, it was more delicately flavored. I realize that the snow peas were intended to compliment the spring-like nature of the stew, but they really didn't work for me. I'd replace them with mushrooms and new potatoes. I'd also add more pearl onions.

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