Braised Lamb with a Garden-Vegetable Medley
This spring stew, known as a navarin or ragoût in France, features seasonal lamb and uses tender young vegetables that add a fresh flavor to the hearty mix. While a braised dish like this takes a little time, it can be prepared entirely in advance, making it perfect for entertaining.
- 2 1/2 pounds boneless lamb leg, trimmed and cut into 2-inch cubes
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 1 medium carrot, finely chopped
- 1 small onion, finely chopped
- 1 tablespoon all-purpose flour
- 1 3/4 cups dry red wine
- 1 cup reduced-sodium beef broth
- 1 14-ounce can diced tomatoes
- 4 cloves garlic, minced
- 1 tablespoon finely chopped fresh rosemary
- 1 cup pearl onions, peeled (see Tip), or frozen small onions, rinsed under warm water to thaw
- 1 cup baby turnips, peeled (1/4 inch of green left on) and halved, or regular turnips cut into 1/2-inch wedges
- 1 1/2 cups baby carrots
- 1 1/2 cups peas, fresh or frozen
- 2 tablespoons chopped fresh parsley
- Season lamb with salt and pepper. Heat oil in a large deep skillet or Dutch oven. Add the lamb and cook, turning from time to time, until browned on all sides, about 6 minutes. Transfer to a plate.
- Add carrot and onion to the pan; cook, stirring often, until lightly browned, about 3 minutes. Sprinkle flour over the vegetables; stir to coat. Add wine and scrape up any browned bits. Simmer until reduced slightly, 2 to 3 minutes.
- Add broth, tomatoes, garlic and rosemary; bring to a simmer. Return the lamb to the pan. Reduce heat to low, cover and simmer for 1 1/4 hours, checking from time to time to make sure it does not boil too rapidly.
- Stir in pearl onions, turnips and carrots. Simmer, covered, until the lamb and vegetables are tender, about 30 minutes.
- Add peas and heat through. Sprinkle with parsley and serve.
Tips & Notes
- Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on stovetop, in microwave or oven.
- Tip: To peel pearl onions:
- Cook in boiling water for 1 minute. Drain. Peel when cool enough to handle.
Per serving: 384 calories; 11 g fat (4 g sat, 5 g mono); 119 mg cholesterol; 22 g carbohydrates; 37 g protein; 5 g fiber; 395 mg sodium; 592 mg potassium.
Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (50% dv), Potassium (29% dv), Iron (25% dv), Fiber (20% dv).
Carbohydrate Servings: 1
Exchanges: 1/2 starch, 3 vegetable, 4 lean protein, 1/2 fat
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient