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Photo of Navarin d’agneau (French lamb stew) by WW

Navarin d’agneau (French lamb stew)

Total Time
2 hr 50 min
20 min
2 hr 30 min
The French really know how to whip up dishes with such complex flavours from such simple ingredients. Try this dish for dinner and you will fall in love with it.


Olive oil

1 tbs

Lamb leg steak, raw

800 g

Brown onion

1 medium, chopped


3 clove(s), crushed

Dried bay leaf

1 whole

Fresh thyme

4 tsp, (sprigs)

Sweet-style white wine

cup(s), (80ml), dry

Canned diced tomatoes

400 g, (1x400g can)

Baby potatoes

500 g, (chat)

Baby carrot

10 individual, (2 bunches)

Spring onion(s)

10 individual, (2 bunches), trimmed 5cm above bulb

Snow peas

150 g

Frozen green peas

½ cup(s), (60g)

Fresh flat-leaf parsley

2 tbs, finely chopped


  1. Heat oil in a large saucepan over medium-high heat. Cook lamb, in batches, for 5 minutes or until browned. Transfer to a plate.
  2. Reheat same pan over medium heat. Add chopped onion, garlic, bay leaf and thyme and cook, stirring, for 5 minutes or until onion has softened. Add wine and bring to the boil. Return lamb to pan with tomatoes and bring to the boil. Reduce heat and simmer, covered, for 1½ hours.
  3. Add potatoes and simmer, covered, for 20 minutes. Add carrot and spring onions and simmer, covered, for 15 minutes. Add peas and simmer, covered, for 5 minutes or until lamb and vegetables are tender. Serve sprinkled with parsley.


TIPS: Keep roots of spring onions intact so they don’t fall apart during the cooking process.Suitable to cook in a slow cooker.