Gentle Lamb Navarin
A French spring stew of lean lamb leg with new potatoes, carrots, green beans and peas, gently flavoured with rosemary and thyme and no onion or tomato.
makes 25 blocks, about 46p each
- Time
- 2 hr 5 min20 min prep · 1 hr 45 min cook
- Makes
- 25 blocks
- Cost per blockPer block
- 46p
- Calories per blockCalories
- 72 kcal
- Fibre per blockFibre
- 1.2g
Ingredients
- 650glean lamb leg, diced, fat trimmed
- 500gnew potatoes, halved
- 300gcarrots, 2cm chunks
- 150ggreen beans, 3cm lengths
- 120gfrozen peas
- 100gleek greens, sliced
- 2 sprigsrosemary
- 4 sprigsfresh thyme
- 25gcornflour
- 15mlgarlic-infused olive oil
- 2 cubesstock cube
- 700mlwater
- 1gblack pepper
- 10gfresh parsley, chopped
Allergens: none of the 14 major allergens in the ingredients as listed. Check the labels on stock cubes, sauces and pastes, as brands vary.
Nutrition
estimated| 1 block | 3 blocks | |
|---|---|---|
| Energy | 72 kcal | 216 kcal |
| Protein | 6.5g | 19.5g |
| Carbs | 6.5g | 19.5g |
| Fat | 2.4g | 7.2g |
| Fibre | 1.2g | 3.6g |
| Salt | 0.42g | 1.26g |
Method
- Step 1: Toss the lamb with 10g of the cornflour and the pepper. Heat the oil in a casserole over a medium-high heat and brown the lamb in two batches. Lift it out. (10 min)
- Step 2: Lower the heat and soften the leek greens for 3 minutes.
- Step 3: Return the lamb with the water, stock cubes, rosemary and thyme. Bring to a simmer, cover and cook gently for 1 hour.
- Step 4: Add the potatoes and carrots, cover and simmer for 25 minutes until just tender.
- Step 5: Add the green beans and peas for 5 minutes. Mix the rest of the cornflour with 2 tbsp cold water, stir it in and simmer for 2 minutes until the sauce thickens.
- Step 6: Remove the herb stalks and stir in the parsley. Cool and freeze in 70g blocks.
Serve it
Crusty bread · Steamed rice · A green salad and a little mustard on the side
| kcal | protein | carbs | fat | fibre | salt | |
|---|---|---|---|---|---|---|
| Per block | 72 | 6.5g | 6.5g | 2.4g | 1.2g | 0.42g |
| Per 3 blocks | 216 | 19.5g | 19.5g | 7.2g | 3.6g | 1.26g |
Cook’s notes
- Leg is much leaner than shoulder; trim off any visible fat before dicing.
- Cut any large new potatoes into quarters so they all cook in the same time.
- Navarin is usually made with tomato; this version leaves it out and relies on the herbs and browned lamb.
Serve it
Crusty bread · Steamed rice · A green salad and a little mustard on the side.
This is general guidance, not medical advice. IBS triggers vary from person to person, so talk to your GP or a registered dietitian before changing your diet.
Freeze, reheat and serve
- Freeze
- Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
- Reheat
- Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
- A portion
- 3 blocks (210g) make a dinner for one adult: about 216 kcal and 19.5g protein before rice, bread or potatoes.
Gentle Lamb Navarin questions
Can I use lamb shoulder?
Shoulder is more forgiving in a braise but carries much more fat. Trim it hard and skim the fat from the top before adding the potatoes.
Why add the green vegetables at the end?
Green beans and peas only need a few minutes. Adding them last keeps them bright and stops them turning soft and grey in the blocks.
Can I use ordinary potatoes?
Waxy salad or new potatoes keep their shape well. Floury potatoes such as Maris Piper work in 3cm chunks but break down more and thicken the stew.
Sauces that go with it
You might also like
Updated . Nutrition, costs and yields are estimates. Gluten-free assumes gluten-free stock cubes.