Navarin and Chop of Lamb

from The Jamie Kennedy Cookbook

This dish is usually associated with spring. There was a time when spring was the only time of year you could get lamb, which is why many people serve it at Easter. I still like to prepare this dish in spring, but the truth is, lamb can be found at any time of year now. I modernized the original version of this recipe by omitting the flour in the sauce. Serve with boiled new potatoes to complete the dish.

Makes 4 servings.


1 ¼ pounds (625 g) lamb shoulder, cut into large cubes

2 cups (500 mL) red wine

2 medium onions, chopped

3 medium carrots, chopped

1 small celery root, peeled and chopped

12 black peppercorns, coarsely ground

3 bay leaves

2 sprigs of fresh rosemary

12 juniper berries, crushed

¼ cup (60 mL) sunflower oil


2 cups (500 mL) strong lamb stock

1 green chili, finely chopped

1 tablespoon (15 mL) chopped fresh mint

1 tablespoon (15 mL) honey

1 teaspoon (5 mL) white wine vinegar

4 lamb chops, trimmed

1 medium carrot, cut into 1-inch (2.5 cm) pieces

8 miniature white turnips (or 2 white turnips cut into quarters)

½ cup (125 mL) fresh fava beans, shelled, blanched and peeled

½ cup (125 mL) fresh peas


In a large bowl, combine the cubed lamb shoulder, red wine, onions, carrots, celery root, peppercorns, bay leaves, rosemary and juniper berries. Marinate, refrigerated, for 2 days.

Place a large, heavy flameproof casserole dish over medium heat. Add the sunflower oil. Remove the lamb from the marinade (reserving the marinade) and season with salt. Working with a few pieces at a time, sear on all sides. Reserve on a plate.

Meanwhile, strain the marinade over a small saucepan, reserving the vegetable mixture, slowly bring the marinade to a boil.

When all the lamb is seared, add the strained vegetables to the casserole dish and cook, stirring from time to time, until golden brown. Strain the wine through a fine-mesh strainer into the pot. Cook until the marinade is reduced by half. Add the lamb stock and bring to the boil. Reduce heat to a simmer and add all the seared lamb and any juices that have accumulated. Return to the boil , the reduce heat to a simmer. Cover and gently simmer for about 2 hours or until the lamb is very tender but doesn’t fall apart.

Remove the lamb and reserve. Using a slotted spoon or skimmer, remove and discard the vegetables. Return the braising liquid to the boil over medium heat; reduce by half.

Meanwhile, combine the chili, mint, honey and vinegar in a small bowl to make a paste. Smear the paste over the lamp chops. Reserve.

Add the carrot, turnips and cooked lamb pieces to the braising liquid. Simmer for about 15 minutes or until the vegetables are tender. Add the fava beans and peas.

Season the lamb chops with salt and grill them over medium heat for about 2 minutes on each side.

Lay out 4 soup plates. Place a mound of braised lamb and vegetables in the centre of each plate and top with a ladle of jus. Lean a lamb chop against each mound and serve.

Nada’s Tips & Tricks: I love lamb but no one else in the family does so when I see a recipe like this, I invite friends that share my love of this meat. A double delectable presentation of this beautiful protein!

Recipe from JK: The Jamie Kennedy Cookbook by Jamie Kennedy with Ivy Knight ©2014 by Jamie Kennedy. Photography ©2014 by Jo Dickins. Published by HarperCollins Publishers Ltd. All rights reserved.