Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Navarin of Lamb, Lamb Stew Recipe
    Lost? Site Map

    Navarin of Lamb, Lamb Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    30 mins

    1 hrs 15 mins

    Karen's Krazy Kitchen's Note:

    This is a delicious and comforting casserole to serve on a cold winter night. Navarin is a French cooking term used for a casserole of lamb with young root veggies.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4-5

    Yield:

    casserole

    Units: US | Metric

    Directions:

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

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Navarin of Lamb, Lamb Stew

    Serving Size: 1 (810 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1407.2
     
    Calories from Fat 810
    57%
    Total Fat 90.0 g
    138%
    Saturated Fat 36.2 g
    181%
    Cholesterol 172.3 mg
    57%
    Sodium 332.7 mg
    13%
    Total Carbohydrate 102.9 g
    34%
    Dietary Fiber 12.4 g
    49%
    Sugars 16.9 g
    67%
    Protein 47.2 g
    94%

    The following items or measurements are not included:

    rosemary sprigs

    fresh thyme sprigs

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites