Mary Berry Navarin Of Lamb Recipe

This Mary Berry Navarin Of Lamb Recipe is a lighter, French-style casserole that perfectly bridges the gap between winter stews and spring freshness. Unlike heavier gravies, this dish features a delicate sauce thickened with flour and tomato purée, enriched with dry white wine and sweet root vegetables. It is the ultimate one-pot meal for entertaining, as the flavor improves significantly if made a day in advance.

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Mary Berry Navarin of Lamb Ingredients

• 900g (2 lb) Lamb Neck Fillet: Cut into 3cm (1 1/4 inch) cubes. Neck fillet is the preferred cut here as it becomes incredibly tender quickly without falling apart, though boned shoulder works too.
• 2 tablespoons Vegetable Oil: For browning the meat and vegetables.
• 1 tablespoon Granulated Sugar: A classic Mary Berry trick to help caramelize the onions and add a glossy finish to the sauce.
• 16 Small Button Onions: Peeled and left whole. If you cannot find button onions, quartered regular onions will suffice.
• 30g (1 oz) Plain Flour: To thicken the sauce.
• 600ml (1 pint) Lamb or Chicken Stock: Hot.
• 150ml (1/4 pint) Dry White Wine: Adds acidity and depth; Sauvignon Blanc works well.
• 2 tablespoons Tomato Purée: Provides richness and a deep color.
• Salt and Freshly Ground Black Pepper: To taste.
• 1 sprig Fresh Rosemary: Or a pinch of dried rosemary.
• 2 Bay Leaves: Fresh or dried.
• 450g (1 lb) Carrots: Peeled and cut into chunks.
• 450g (1 lb) New Potatoes: Scrubbed and left whole (or halved if large).
• 225g (8 oz) Turnips: Peeled and cut into chunks. This is the signature ingredient of a “Navarin.”
• 150g (5 oz) Frozen Peas: Thawed. Adds a pop of bright green color at the very end.

How To Make Mary Berry’s Navarin of Lamb

1. Brown the Meat: Heat the oil in a large flameproof casserole dish or heavy-based pan. Brown the lamb cubes in batches over high heat until sealed and golden on all sides. Remove the meat with a slotted spoon and set aside.
2. Caramelize Onions: Add the button onions and sugar to the remaining fat in the pan. Fry for a few minutes over high heat until the onions are golden brown and caramelized. The sugar helps this process.
3. Make the Roux: Sprinkle in the flour and stir well. Cook for 1 minute to cook out the raw flour taste.
4. Create the Sauce: Gradually pour in the hot stock and white wine, stirring constantly to prevent lumps. Add the tomato purée, rosemary, and bay leaves. Season with salt and pepper. Bring to the boil, stirring until thickened and smooth.
5. Simmer: Return the browned meat to the pan. Cover with a lid, reduce the heat to a gentle simmer, and cook for about 30 minutes.
6. Add Root Vegetables: Add the carrots, new potatoes, and turnips to the pan. Stir to coat them in the sauce. Cover again and simmer for a further 45 minutes to 1 hour, or until the lamb is tender and the vegetables are cooked through.
7. Finish: Stir in the peas and cook for 3 to 4 minutes until hot. Discard the bay leaves and rosemary sprig. Taste and adjust seasoning before serving.

Recipe Tips

• The Cut of Meat: Mary Berry specifically recommends neck fillet for this recipe because it is lean but marbled. If you use leg, it may be dry; if you use shoulder, you may need to skim excess fat off the top of the stew before serving.
• The Sugar Trick: Don’t skip the sugar step with the onions. It doesn’t make the stew sweet; it creates a Maillard reaction that gives the sauce a beautiful brown color and rich depth.
• Make Ahead: Like most braised dishes, a Navarin tastes better the next day. Cook it up to the point before adding the peas, cool, and refrigerate. Reheat gently, then add the peas right before serving.
• Vegetable Timing: Cut your carrots and turnips roughly the same size as the potatoes so they all finish cooking at the same time.

What To Serve With Navarin of Lamb

• Crusty Baguette: Essential for mopping up the wine-infused sauce.
• Green Beans: Steamed green beans or mange tout add extra crunch if you want more greens.
• Garlic Bread: A robust side that complements the rosemary.

How To Store Navarin of Lamb

• Refrigerate: Cool quickly and store in an airtight container in the fridge for up to 3 days.
• Freeze: This freezes excellently. Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating on the stove.

Navarin of Lamb Nutrition Facts

• Calories: ~480 kcal
• Fat: 22g
• Carbohydrates: 30g
• Protein: 35g
• Nutrition information is estimated per serving based on 6 servings.

FAQs

Try More Recipes:

• Mary Berry Slow Roast Lamb Shoulder With Potatoes​
• Mary Berry Slow Roasted Lamb​ Recipe
• Mary Berry Crepe Recipe