Ambroisie: Spring Lamb

Ambroisie: Spring Lamb

by Annee de Mamiel |

Key concerns for the spring are blood and QI circulation, two things pungent flavoured foods like bay leaves and thyme excel at. Use them in abundance in this amazing dish that the French have lovingly nicknamed the Navarin d’agneau printanier, a lamb stew with fresh vegetables, and it is yummy for this type of weather when the winter stews are just too heavy … just like your winter coat, time for the trench to make an appearance! (This has been adapted from Rachel Khoo’s Paris kitchen) 



  • 1 tbsp olive oil
  • 1kg/2lb 4oz lamb neck, cut into pieces
  • 2 garlic cloves, crushed to a paste
  • 1 onion, finely chopped
  • 250ml red wine
  • 1 bay leaf
  • 2 sprigs of thyme
  • 4 carrots, cut into chunks
  • 100g new potatoes
  • 100g fresh peas or frozen petit pois
  • 100g green beans
  • Salt and pepper 


Heat the olive oil in a large flameproof casserole and brown the meat, garlic and onion. Add the bay leaf, thyme and carrots, potatoes and wine and enough water to cover the meat by at least a couple of centimetres.

Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook for 1½-2 hours, or until the meat is tender.

Five minutes before serving add the peas and beans to the lamb. Cook until the vegetables are tender.

Season with salt and freshly ground black pepper to taste, and serve straightaway.