Richard Corrigan's lamb navarin recipe is packed with flavour from caramelised garlic, herbs and anchovies. A 'navarin' is a French stew, traditionally served in the spring with seasonal vegetables, and well-loved for its inclusion of turnips, or 'navets'.
Richard Corrigan has pioneered the rehabilitation of British and Irish food, reinterpreting the traditional and combining modern luxury with earthy, country cooking. His style, which holds ingredient-led simplicity at its core, is natural and instinctive and his pared back menus continue to be received with acclaim.
The folder name
Please choose a different name.
Please enter a name for the new folder.
To begin the dish, cut the lamb shoulder into 2-2.5 inch pieces and set aside, ensuring there are no large pieces of sinew or fat left on the meat. Add a splash of olive oil to a large, heavy-based pan and place over a high heat
1 shoulder of lamb, deboned
Add the lamb in batches so as not to overcrowd the pan, frying each time until evenly dark and golden in colour. Remove from the pan and set aside in a bowl, reserving the oil and fat
Reduce to a medium heat and return any fat from cooking the meat. Add the garlic cloves and allow to roast and caramelise in the lamb fat. Once golden, add the anchovies and stir until dissolved. Add the herbs and tomato paste, allow to cook briefly while stirring, then add the white wine and reduce by 3/4
200g of garlic cloves, peeled
10 anchovy fillets
1 tbsp of tomato paste
700ml of white wine
Return the lamb pieces to the pan, add the bouquet garni and pour in enough stock to cover. Bring to the boil, then reduce the heat and allow to simmer gently for 1.5-2 hours
1.5l lamb stock, or chicken stock
1 bouquet garni
When the lamb pieces are soft to the touch and gently falling apart, carefully remove and strain off the liquid into a jug. Return to the same pan, place back on on a medium-high heat and reduce the sauce by 1/4
Pass the sauce through a strainer into a clean pan, then add the turnips and carrots. Cook the vegetables in the sauce on a gentle simmer for 5-8 minutes, until tender. Once cooked, return the lamb to the sauce to keep warm
10 baby turnips, cleaned and peeled
1 carrot, peeled and cut into 2cm dice
Add the beans to the sauce and stir through. Add the parsley, mint and marjoram to the stew, divide between bowls and serve immediately
150g of haricot beans, cooked
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.