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French Lamb Navarin with Spring Vegetables and Herbs
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 2 pounds lamb shoulder, cut into 2-inch cubes
  • 1 large onion, diced
  • 3 carrots, peeled and cut into 1-inch pieces
  • 2 small turnips, peeled and cut into 1-inch pieces
  • 1 cup fresh peas
  • 4 cups lamb or vegetable broth
  • 2 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Season the lamb cubes with salt and pepper. Heat a large skillet over medium-high heat and brown the lamb in batches until all sides are seared. Transfer the browned lamb to the slow cooker.
  • Add the diced onion, carrots, turnips, tomato paste, and minced garlic to the slow cooker. Pour in the broth and stir to combine everything evenly.
  • Tuck the thyme and rosemary sprigs into the mixture. Cover and cook on low for 7 to 8 hours until the lamb is fork-tender.
  • About 15 minutes before serving, stir in the fresh peas. Remove the herb sprigs and taste the broth for seasoning.
  • Ladle the stew into bowls and sprinkle with chopped parsley before serving.

Notes

Add the peas only at the end so they stay bright and keep a light bite. If the broth seems thin after cooking, remove the lid for the last hour to let it reduce slightly. Leftovers reheat well the next day as the flavors settle.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife