🇫🇷 A to Oui – N is for Navarin

Navarin d’Agneau – is one of the great classic French stews (ragoûts). Lamb is slowly braised until meltingly soft in a rich sauce with potatoes and vegetables to soak up all that flavour.

A French classic made for that almost spring feeling. 🌱

Navarin is a traditional French lamb stew, slow-cooked with vegetables in a rich, savoury sauce. Its name is often said to come from navet, the French word for turnip, although there are a few competing stories about its origins.

Come spring, it becomes navarin printanier — printanier meaning “of spring” — when the lamb is paired with tender young vegetables such as peas, carrots, turnips and new potatoes. My kids had no idea what a turnip was -lol.

I said well, it’s a bit like a swede. Blank stare.

It’s rather perfect for late August in New Zealand. We’re not quite out of winter yet, so there’s still time for a comforting pot of slow-cooked lamb… but those first hints of spring are definitely starting to appear. 🌱