Navarin d'agneau printanier provençal

Name: Navarin d'agneau printanier provençal
Total time: 90 min
Yield: Serves 6
Cuisine: Provence
Ingredients: 1.5 kg (3.3 lb) lamb shoulder, cubed; 500 g (18 oz) small new potatoes; 20 pearl onions; 4 young carrots; 300 g (11 oz) fresh peas; 200 g (7 oz) green beans, cut into lengths; 200 ml (¾ cup) dry white wine; 2 tbsp tomato paste; 1 bouquet garni (thyme, bay leaf, rosemary)

Spring lamb stew with young vegetables

⏱ 90 minServes 6Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1.5 kg (3.3 lb)lamb shoulder, cubed
500 g (18 oz)small new potatoes
20pearl onions
4young carrots
300 g (11 oz)fresh peas
200 g (7 oz)green beans, cut into lengths
200 ml (¾ cup)dry white wine
2 tbsptomato paste
1bouquet garnithyme, bay leaf, rosemary

1.5 kg (3.3 lb) lamb shoulder, cubed
500 g (18 oz) small new potatoes
20 pearl onions
4 young carrots
300 g (11 oz) fresh peas
200 g (7 oz) green beans, cut into lengths
200 ml (¾ cup) dry white wine
2 tbsp tomato paste
1 bouquet garni thyme, bay leaf, rosemary

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron Dutch oven (28 cm / 11 in across)

1 chef’s knife (22 cm / 9 in blade)

1 wooden cutting board

1 vegetable peeler

1 sturdy wooden spoon

1 medium stainless-steel ladle

6 deep bowls for serving

03 — Method

Season the lamb and brown it in the Dutch oven with a little olive oil for 10 minutes.
Sprinkle with a spoonful of flour and stir for 2 minutes.
Add the pearl onions, tomato paste and bouquet garni and stir to coat.
Add the white wine and filtered water to cover and cook covered over low heat for 1 hour.
Meanwhile, peel the carrots and potatoes and shell the peas if fresh.
Add the carrots and potatoes and cook 30 more minutes over low heat.
Add the green beans and peas 15 minutes before the end so they stay crisp and green.