Braised Lamb with a Garden-Vegetable Medley

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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.

Braised Lamb with a Garden-Vegetable Medley
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 135 minutes (30 minutes prep)

Ingredients
  • 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

Directions
  1. 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.

  2. 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.

  3. 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.

  4. Stir in pearl onions, turnips and carrots. Simmer, covered, until the lamb and vegetables are tender, about 30 minutes.

  5. Add peas and heat through. Sprinkle with parsley and serve.

Tip: To peel pearl onions:

Cook in boiling water for 1 minute. Drain. Peel when cool enough to handle.


Nutritional Facts

Servings
6
Serving Size
about 1 1/3 cups
Calories
446
Carbohydrates
22 g
Fat
14 g
Saturated Fat
4 g
Protein
44 g
Cholesterol
126 mg
Dietary Fiber
5 g
Potassium
988 mg
Sodium
547 mg
Yield
6 servings
about 1 1/3 cups each
Exchanges
1/2 starch
3 vegetable
4 lean protein
1/2 fat

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