Receta fácil de navarín de cordero escocés con patatas Pink Fir Apple, zanahorias y cebollas de The Honours Edimburgo

Ingredients

• 800 gScotch lamb neck, cut into 3 cm cubes
• 1garlic clove, peeled and finely diced
• 1white onion, peeled and finely sliced
• to tastesea salt and black pepper
• 1 small bunchthyme
• 1bay leaf
• 20 gtomato purée
• 80 mlwhite wine
• to coverlight veal stock
• 6 smallcarrots, peeled and cut into 3 cm cubes
• 300 gPink Fir Apple potatoes, peeled
• 20baby onions, peeled

Instructions

1. 1

   Brown the lamb

   Season the lamb neck. Sear it in a hot, ovenproof pan for 5–6 minutes.

2. 2

   Build the sauce

   Add the garlic, sliced onion, thyme and bay leaf, then cook for 2 minutes to soften. Stir in the tomato purée and cook for a further 2 minutes. Pour in the white wine and let it reduce until almost all of it has evaporated.

3. 3

   Braise the lamb

   Add enough veal stock to cover the lamb and bring to the boil. Cover the pan with a lid and cook in an oven at 160°C for 1 hour.

4. 4

   Add the vegetables

   Season the carrots, potatoes and baby onions, then add them to the casserole. Cook for a further 30 minutes.

5. 5

   Check and serve

   Check the seasoning and serve.

What is navarin of lamb?

Navarin is a French-style lamb stew, traditionally made by braising lamb with vegetables. This version pairs Scotch lamb neck with carrots, baby onions and Pink Fir Apple potatoes.

The lamb is browned before it is braised, building flavour in the pan; the vegetables go in later so they cook in the same savoury sauce without spending the full cooking time in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 43g protein, 37g carbs, 34g fat.

The lamb supplies most of the protein and fat, while the potatoes and carrots provide most of the carbohydrates. For a balanced plate, serve a moderate portion of the casserole with a green vegetable or salad.

Why use lamb neck?

Neck is a flavourful cut suited to slow, moist cooking. The hour-long covered braise gives it time to become tender in the stock and wine.

Cutting the lamb into even 3 cm cubes helps the pieces cook at a similar rate.

The first stages matter

Browning: sear the seasoned lamb in a hot pan for the full 5–6 minutes, turning as needed so it colours rather than merely steams.

Deglazing: let the wine reduce until almost evaporated before adding stock. This concentrates its flavour and lifts the browned bits from the pan.

Adding the vegetables later

Carrots, potatoes and baby onions need only the final 30 minutes of cooking. Adding them at this point helps them keep their shape while becoming tender.

Pink Fir Apple potatoes have a distinctive shape and waxy texture. Keep the pieces whole if small, or cut larger ones to a similar size so they cook evenly.

How to tell when it is ready

The lamb should be tender when tested with a fork, and the vegetables should be cooked through without falling apart. If they need more time, continue cooking and check them again.

Taste the sauce before serving and adjust the seasoning as needed.

Serving the casserole

Serve the navarin hot, with lamb, vegetables and plenty of sauce in each bowl. Crusty bread is useful for soaking up the sauce, while a simple green salad can add a fresh contrast.

Recipe notes & tips

• Pat the lamb dry before seasoning so it can brown well.
• Sear the lamb in batches if the pan is crowded.
• Keep the lid on during the oven braise to retain moisture.
• Cut the carrots to roughly the same size as the lamb pieces.
• Taste the sauce after the vegetables have cooked, then adjust the seasoning.

Variations

• Use lamb shoulder: cut it into 3 cm cubes and braise it in the same way.
• Add peas: stir them into the casserole near the end of cooking so they stay bright.
• Swap the potatoes: use small waxy potatoes if Pink Fir Apple potatoes are unavailable.
• Change the herbs: replace the thyme with rosemary for a more aromatic note.
• Serve with greens: add steamed cabbage or green beans alongside the casserole.

Common mistakes to avoid

• Crowding the pan: the lamb can steam instead of browning, so sear it in batches if needed.
• Adding stock before reducing the wine: allow the wine to reduce first so its flavour is not diluted.
• Adding the vegetables too early: put them in only for the final 30 minutes to help them hold their shape.
• Using uneven pieces: cut the lamb and carrots to similar sizes for more even cooking.
• Skipping the final taste: check the seasoning before serving and adjust it to your liking.

How to store

Cool leftovers promptly, then store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, adding a little stock or water if the sauce has thickened.

Frequently asked questions