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French 20-minute Navarin of lamb


  • Heat a thin layer of oil in a large heavy-bottomed pan and seal the lamb on both sides. Remove.
  • Then add the onions, mushrooms, carrots and garlic to the pan with a little fresh oil, if needed, and gently cook until lightly coloured, regularly stirring and scraping the bottom of the pan as you do so.
  • Add the flour, mix well and cook, continually stirring, until well combined.
  • Then add 1 litre stock with the tomatoes, seasonings, 1 tbsp parsley, the bay leaves and thyme. Mix well, turn the heat down and simmer until the onions are tender, adding more stock if needed.
  • Add the beans with the lamb and bury in the liquid. Gently cook the lamb to the desired degree (6-7 mins for medium). Remove the lamb.
  • Then add the peas and zucchini to the sauce and briefly cook.
  • Slice the lamb, return to the pan with any juices and very briefly toss to warm.
  • Serve the lamb in individual flat soup bowls with a simple green salad on the side.


  • olive oil
  • 4  large lamb backstraps (boned lamb loins)
  • sea salt & freshly ground pepper
  • 12 baby onions, peeled
  • 12 baby mushrooms
  • 12 baby carrots, peeled
  • 2 garlic cloves, crushed
  • 2 tbsp plain flour
  • 1+ litre chicken stock
  • 1 can diced tomatoes
  • sea salt & freshly ground pepper
  • 2-3 tbsp chopped fresh parsley
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • 12 green beans
  • ½ cup frozen peas, thawed
  • 2 zucchini, cut into shapes

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm