French Friday with Dorie
Navarin Printanier means lamb stew with spring vegetables and it is a classic slow braised dish served during the Easter season. Lamb is a meat of choice for us, especially in the spring, so I was really happy when I saw this recipe was on the schedule and it did not disappoint. After going to several grocery stores only to find leg of lamb and lamb shanks, I finally found some local lamb stew meat from a farm in Davis, CA at BelAir.
Small white onions, carrots, and small bits of turnip are cooked in a sugar glaze until browned and then added to lightly seasoned pieces of lamb that has been cooked in broth for 15 minutes. Along with some small potatoes, the stew simmers on the stove for another 15 minutes before finishing off in the oven for 30 minutes. Lucky for us the temperatures dropped from 90 over the weekend to high 60s by mid-week, so this was a perfect dinner choice.
Small white onions, carrots, and small bits of turnip are cooked in a sugar glaze until browned and then added to lightly seasoned pieces of lamb that has been cooked in broth for 15 minutes. Along with some small potatoes, the stew simmers on the stove for another 15 minutes before finishing off in the oven for 30 minutes. Lucky for us the temperatures dropped from 90 over the weekend to high 60s by mid-week, so this was a perfect dinner choice.
I started preparing this dish after I got home from work and served dinner in just over 2 hours. This was a warm and satisfying meal on a cool spring evening. The lamb was tender and delectable and the sauce, although a simple beef broth base, gave this lamb and vegetables so much flavor. This was a hit with all of us and my daughter declared it a keeper recipe.
See what the rest of the group thought over at French Fridays with Dorie.
Glad this was a hit for you & your family. I like that you found your meat from a farm :-)
ReplyDeletehave a great weekend.
This was a winner at my house also. We have always loved lamb. Mutton? Not so much. But, I still view this as a wintertime meal. Still, I enjoyed making it just as you seemed to and will serve it again. Nice Post.
ReplyDeleteGlad you & family love it! This is a one dish meal that is full of flavors. I used leg of lamb and it was the best stew that I have eaten...slurrrp and yours looks delicious too! Have a great weekend!
ReplyDeleteThis dish looks wonderful! What a great combination of flavors.
ReplyDeletePerhaps it was you responsible for that drop in temperatures? One must have a slight chill in the air to properly enjoy stew, don't you think? This looks lovely! Great job!
ReplyDeleteBeautiful photos of your vegetables and the final dish. I am glad that you liked this lamb stew because we did too and I will be preparing this again soon. I also agree on the temperature - stew issue, cooler weather somehow "went well" with this stew around here too. Great post!
ReplyDeleteHave a wonderful weekend!
Elaine, So glad you and your family enjoyed this one! It was a big hit with us too! My husband who is not always easy to please…also declared it a keeper! Lovely photos! Have a wonderful weekend!
ReplyDeleteThis was a great recipe even though I did use beef. I hope to try again with lamb if
ReplyDeleteI can find some reasonably price stew meat. That said, the preparation was great
and quite different from the normal way of making stew. We really enjoyed it. Your photos are lovely.
very pretty stew...too hot here for stew but nice to see what you all have done...maybe next January for me on this recipe.
ReplyDeleteElaine, It takes soooommme energy to come home from work and spend two hours preparing this fabulous meal for your family. It sounds as if they were appreciative. While Paris and France are still rather cool at Easter, the temps where I live have warmed up. I will make this again next Winter. Loved it.
ReplyDeleteElaine-you were so lucky to find lamb stew meat. And local too! I had to do a leg but it worked out well - just expensive. Your stew looks great.
ReplyDeleteSo nice that your children like lamb. My husband and I love it, but our son hates it. His loss.
ReplyDeletelooks delicious!
Your stew looks so pretty in that lovely bowl! Glad you were able to find some lamb to use for this!
ReplyDeleteI've made much more complicated beef stew recipes that didn't have as clear of flavor as this dish. I think the veggies cooked in butter and sugar really intensified their flavor.
ReplyDeleteHi Elaine, I love lamb too and this was a real treat. I wish I'd found more local meat as I had quite the problem. Funny how the weather seemed to cooperate with a more hearty recipe this week.
ReplyDeleteI think that it is funny that your low temp is our high temp! Also, I like the way you explain the recipes without giving the recipe. (I know that it is a no-no to give recipes on ffwd posts.)
ReplyDeleteWhen the kids love it, you know it's a keeper!
ReplyDeleteI love your photos and presentation!
We liked it, also. I was also happy with the fairly short cooking time for a stew.
ReplyDeleteLooks delicious. I ended up liking this one better than I thought I would, but I still don't really consider it spring food.
ReplyDeleteI ended up using beef instead of lamb, but my whole family loved it!
ReplyDeleteI agree, it is a keeper recipe. A great dinner for a chilly evening.
ReplyDeleteI'm glad that a lot of people used the pearl onions because for the life of me, I couldn't figure out where Dorie got her "small onions". Your stew looks great!
ReplyDeleteGlad you and you're family enjoyed the stew Elaine!
ReplyDeleteThis looks gorgeous in its square plate - makes me want it all over again. I loved this too.
ReplyDeleteI will have to play catch up with this recipe...yours looks marvelous...and I think my family would enjoy this stew.
ReplyDeleteI'll bet it tasted much better at 60 degrees than it would have at 90!
ReplyDeleteMmm... I've never had lamb! I must try it though - it has the "stew" look to it - so warm and inviting! And of course I love the plate. :) I do love turnips so! What a wonderful meal Elaine!
ReplyDeletea keeper for us as well! :) this will easily grace our dinner table again and again!
ReplyDeleteAlice @ http://acookingmizer.wordpress.com
Looks great!!! I should really try buy this book!!!
ReplyDeleteI thought it was wonderful, too, and cooked it up for dinner fairly quickly. Lucky you to find stew meat, I couldn't as the butcher shop was closed for the day.
ReplyDeleteI love lamb too, so I was also excited about making this dish. I'm happy you managed to wait until it cooled off a bit to make this!
ReplyDelete