Navarin de Lamb
Infused with the flavour and aroma of fresh herbs and spices, this classic French dish is extremely appetising.
Chef Vicky Ratnani's Navarin de Lamb recipe

- 2

Cooking Time

-30 Mins


- Medium

Preparation Time

- 15 Mins


  • 500 gm mutton boneless
  • A few thyme and rosemary sprigs
  • 1 tbsp paprika powder
  • 10 garlic cloves
  • salt
  • 2 tbsp olive oil
  • 1 tbsp refined flour
  • 2 tbsp oil
  • 3 silver onions quartered
  • 2 turnips peeled
  • 5 baby carrots
  • 8 baby potatoes halved
  • 1½ cup chicken stock
  • 1 cup soaked brown basmati rice
  • Cracked black pepper
  • 15 green beans halved
  • 1 spring onion greens
  • A few chives
  • A few sprigs of rosemary


  1. 1

    In a mixer blend thyme and rosemary sprigs, paprika powder, garlic cloves, salt and olive oil.
  2. 2

    Marinate the boneless lamb with salt prepared marinade, and refined flour and mix well.
  3. 3

    In a pan, heat oil, add the marinated lamb and sauté? it.
  4. 4

    Preserve it in a bowl.
  5. 5

    In the same pan, add silver onions, turnips, lamb, baby carrots, potatoes, chicken stock and mix.
  6. 6

    Put a lid and let it cook for 30 minutes.
  7. 7

    Add soaked brown basmati rice and mix.
  8. 8

    Add cracked black pepper chopped green beans, spring onion greens and cook.
  9. 9

    Garnish the dish with rosemary, chives and serve.
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About Chef

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Vicky Ratnani


Give him an ingredient and he'll wow you with his imagination. Chef Vicky Ratnani's comfort in the kitchen brings even the most mundane cooking experience to life@dinner parties take on an epic grandeur and picnic brunches become terrifically fun events.

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