Main course

Lamb Navarin

A spring lamb shoulder stew with new potatoes, carrots, turnips, and green peas.

What you’ll need

• lamb shoulder: 1300 g
• new potatoes: 700 g
• carrots: 350 g
• turnips: 350 g
• green peas: 250 g
• white wine: 200 ml
• stock: 800 ml
• flour: 40 g
• onion: 200 g
• tomato paste: 40 g
• olive oil: 50 ml
• garlic: 15 g
• thyme: 6 g
• salt: 14 g
• black pepper: 4 g

How to make it

1. Cut the lamb into 4 cm cubes, dry, and season with salt and pepper. Chop the onion and garlic and cut the potatoes, carrots, and turnips into matching 3-4 cm pieces.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.