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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Vicky Ratnani


Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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