Lamb navarin in a cast-iron casserole and oven

Ingredients

• 30 ml (2 tablespoons)extra-virgin olive oil
• 1 kglamb
• 1onion
• 400 gcarrots
• 3 clovesgarlic
• 2 tablespoons (about 16 g)starch
• 500 mlwater
• 2 teaspoonstomato purée
• 1 sprigrosemary
• 600 gpotatoes
• 250 gturnips
• 500 ggreen beans
• 1 bunchfresh parsley
• to tastesalt
• to tastefreshly ground black pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (360°F).

2. 2

   Brown the lamb

   Heat the olive oil over a high heat in a cast-iron casserole. While it heats, trim away any excess fat from the lamb if your butcher has not already done so, then cut the meat into evenly sized pieces. Add the lamb to the hot oil and brown it on all sides.

3. 3

   Prepare vegetables

   Peel the carrots, garlic and onion. Cut the carrots and onion into large dice. Halve each garlic clove lengthways and remove the germ.

4. 4

   Cook the vegetables

   Add the carrots, onion and garlic to the casserole and cook for about 5 minutes.

5. 5

   Add the starch

   Sprinkle the starch over the lamb and vegetables, then stir well to combine.

6. 6

   Stir in the purée

   Add the tomato purée and mix again.

7. 7

   Season the broth

   Pour in enough water to come up to the level of the ingredients. Stir, season with salt and pepper, and add the rosemary sprig.

8. 8

   Bake the lamb

   Cover the casserole and bake for 25 minutes. Meanwhile, peel the potatoes and turnips and cut them into quarters.

9. 9

   Add root vegetables

   Remove the casserole from the oven and add the potatoes and turnips. Replace the lid and bake for a further 35 minutes.

10. 10

    Cook the beans

    Meanwhile, bring a pan of salted water to the boil. Add the green beans and cook for about 6 minutes if fresh, or 10 minutes if frozen.

11. 11

    Finish the navarin

    Drain the cooked green beans and add them to the lamb navarin. Add a few fresh parsley leaves before serving.

What is lamb navarin?

Navarin is a French lamb stew, traditionally made with meat and vegetables cooked together in a savoury sauce. This version uses a cast-iron casserole in the oven and includes carrots, turnips, potatoes and green beans.

The method builds flavour in stages: the lamb is browned first, then the root vegetables join the casserole later so they cook in the broth without spending the full time in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 810 calories, 39g protein, 45g carbs, 53g fat.

The potatoes and other vegetables provide much of the carbohydrate, while the lamb supplies protein and a substantial share of the fat. To balance the plate, serve a moderate portion of the stew with extra green vegetables or salad.

Start with well-browned lamb

Even pieces: cut the lamb into similar-sized chunks so they brown at much the same pace. Trimming excess fat first keeps the cooking fat from becoming overly greasy.

Hot oil: brown the meat over a high heat before adding the vegetables. Turn the pieces so their surfaces colour on all sides.

Build the casserole sauce

Starch: sprinkling it over the browned lamb and vegetables helps thicken the liquid as the casserole cooks. Stir thoroughly so it is distributed rather than left in dry patches.

Tomato purée: mixing it in before adding the water spreads its savoury flavour through the broth. Add water only to the level of the ingredients, as directed.

Add the vegetables in stages

Carrots, onion and garlic: these go in first and cook for about 5 minutes before the casserole enters the oven.

Potatoes and turnips: add these after the initial 25-minute bake. Cutting them into quarters gives them time to cook during the remaining 35 minutes without starting them alongside the lamb.

Green beans: cook these separately while the casserole is in the oven, then drain and stir them in at the end.

Check the texture and timing

The stated oven stages total 60 minutes, in addition to preparation and hob cooking. Use the recipe's timings as a guide and check that the potatoes and turnips are cooked through before serving.

The broth should coat the ingredients rather than remain watery. If the lamb needs longer to become tender, continue cooking the covered casserole until it reaches the texture you want.

Serve it simply

The potatoes and root vegetables make this a substantial one-pot meal. Serve the navarin hot, with a few fresh parsley leaves added just before it reaches the table.

A crisp green salad or a simple side of extra green vegetables can add freshness alongside the rich lamb and thickened broth.

Recipe notes & tips

• Cut the lamb into evenly sized pieces so it browns and cooks more consistently.
• Give the lamb space in the casserole while browning; work in batches if needed.
• Stir well after adding the starch to avoid dry pockets in the sauce.
• Cut the potatoes and turnips into similarly sized quarters for more even cooking.
• Cook the green beans separately and drain them well before adding them to the casserole.
• Add the parsley at the end to keep its fresh flavour noticeable.

Variations

• Use fresh beans: cook them for about 6 minutes as directed, then drain and add them at the end.
• Use frozen beans: cook them for about 10 minutes before draining and stirring them into the navarin.
• Adjust the herbs: replace the rosemary with another woody herb that suits lamb.
• Add more root vegetables: swap in extra carrots or turnips while keeping the pieces similar in size.
• Serve with bread: offer crusty bread to mop up the thickened casserole broth.

Common mistakes to avoid

• Crowding the lamb: the pieces may steam rather than brown; brown them in batches if the casserole is full.
• Uneven lamb pieces: they can cook at different rates; cut them to a similar size.
• Skipping the starch stir: clumps can remain in the sauce; mix thoroughly after sprinkling it over the ingredients.
• Adding all the vegetables at once: the potatoes and turnips would cook for longer; add them after the first 25 minutes.
• Overcooking the green beans: they can lose their bite; follow the separate 6-minute fresh or 10-minute frozen timing.
• Adding parsley too early: its fresh character can fade; stir in a few leaves at the end.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a covered pan until piping hot, adding a splash of water if the sauce has thickened too much.

Frequently asked questions