Navarin of Lamb, Lamb Stew Recipe

Name: Navarin of Lamb, Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs thick lamb rib chops; ¾ cup flour, seasoned with; salt and pepper; 3 fresh rosemary sprigs, 4 inches long; 5 fresh parsley sprigs; 5 fresh thyme sprigs; 2 cups low sodium chicken broth; 3 tablespoons olive oil; 2 tablespoons tomato paste; 1 bay leaf; 1 medium onion, peeled and chopped; 8 small white onions, blanched in boiling water for one minute, peeled (leave the stems so they stay together); 1 lb carrot, peeled and chopped into 2 inch pieces; 8 small red potatoes; 2 tablespoons chopped fresh parsley

Servings: persons

2 lbs thick lamb rib chops
¾ cup flour, seasoned with
salt and pepper
3 fresh rosemary sprigs, 4 inches long
5 fresh parsley sprigs
5 fresh thyme sprigs
2 cups low sodium chicken broth
3 tablespoons olive oil
2 tablespoons tomato paste
1 bay leaf
1 medium onion, peeled and chopped
8 small white onions, blanched in boiling water for one minute, peeled (leave the stems so they stay together)
1 lb carrot, peeled and chopped into 2 inch pieces
8 small red potatoes
2 tablespoons chopped fresh parsley

1
Pre-heat the oven to 325.
2
Trim most of the fat from the meat and coat the pieces with the seasoned flour.
3
Let the meat come to room temperature.
4
Tie the rosemary, parsley and thyme together with butchers twine or tie up in cheese cloth.
5
Warm the chicken stock.
6
Heat the olive oil in a large skillet over medium heat (do not let the oil smoke).
7
Brown the chops for three minutes per side.
8
(Do not crowd the pan or they will steam instead brown.
9
This may need to be done in two batches.
10
).
11
Remove the chops from the skillet and place in a large casserole.
12
Drain most of the oil from the skillet and reduce the heat to medium low.
13
Add a tablespoon of the seasoned flour to the skillet and stir for a few minutes, until brown.
14
Slowly add the warm chicken stock to the skillet, scraping up any brown bits from the bottom.
15
Add the tomato paste, bring to a boil, remove from the heat and let cool a bit.
16
Add the herb package and bay leaf to the chicken stock while cooling.
17
Add the chopped onion, whole onions, carrots and potatoes to the casserole and season to taste with salt and pepper.
18
Add the chicken stock with the herbs to the casserole and toss all ingredients.
19
Cover and cook for one hour and fifteen minutes, turning once after 45 minutes.
20
Remove from the oven and let rest for 10 minutes.
21
Uncover, sprinkle with parsley and serve from the casserole.
22
Enjoy!

1515

kcal

Calories

Fat

115

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lbs thick lamb rib chops, ¾ cup flour, seasoned with, salt and pepper, 3 fresh rosemary sprigs, 4 inches long, and more.

Yes, Navarin of Lamb, Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Navarin of Lamb, Lamb Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions