Looking for the perfect lamb recipe that isn’t just a standard roast? Meet the Navarin Printanier—a classic French lamb stew loaded with vibrant spring vegetables.
In this video, I’ll show you why this versatile, easy-to-make dish is an absolute favorite in culinary schools. In just about an hour, you’ll learn essential French cooking techniques, from perfectly browning meat to braising and glazing vegetables.
Perfect for Sunday dinner, meal prep, or a spectacular Easter feast. Try it out and let me know what you think in the comments below! Happy Easter!
📝 INGREDIENTS:
For the Stew:
• 1.2 to 2 kg (2.5 – 4.5 lbs) Lamb shoulder, trimmed and cut into large cubes
• 2 tbsp Cooking oil
• 1 Onion, chopped
• Garlic cloves (to taste)
• Bay leaves & Fresh thyme
• 30g (approx. 2 tbsp) All-purpose flour
• Tomato paste
• 2 cups (500ml) Veal or Chicken stock
• 2 cups (500ml) Water
• Salt & Black Pepper
For the Spring Vegetables:
• Waxy potatoes (peeled)
• Carrots
• Turnips
• Small/Pearl onions
• Green beans
• Frozen or fresh peas
• Butter & Sugar (for glazing the vegetables)
⏱️ CHAPTERS / TIMESTAMPS:
0:00 – Why You Should Make Navarin Printanier
0:50 – Ingredients & Prepping the Lamb
2:22 – The Secret to Browning Meat for Stews
4:10 – Sweating Onions & Building Flavor
5:14 – Adding Flour & Tomato Paste (Thickening the Sauce)
6:25 – Adding the Broth & Aromatics
7:55 – How to Glaze Spring Vegetables (Culinary School Technique)
10:30 – Cooking the Potatoes in the Stew Sauce
11:15 – Checking on the Glazed Carrots, Turnips & Onions
12:10 – Checking the Lamb for Tenderness
13:30 – Prepping the Green Beans & Peas
14:03 – How to Plate & Serve Lamb Navarin
💡 Chef’s Tip: To save time, you can simply boil your vegetables instead of glazing them! But if you want to practice your culinary skills, follow along to see how we glaze the carrots, turnips, and onions for maximum flavor.
#LambStew #FrenchCooking #NavarinPrintanier #EasterRecipe #FrenchCookingAcademy #StewRecipe #LambRecipe #SpringVegetables #CulinarySkills
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16 Comments
Looks great
Beautiful, a real celebration of spring after a lean winter. Nothing in there not to like – though I find I often eat most of the haricots verts before they're cooked as I like them so much. Happy Easter to you & yours. 🥚🐇
Wonderful video. Clear, simple instructions for creating a beautiful dish. Thank you!
Happy Easter!
I bet that smells amazing!
Good one.
Forgot, could we please get the recipe for the pickled cucumber soup? You blend the cucumber vinegar marinade with everything in the jar, including part of the cucumbers, for the base of the soup. The other pat (or all ) of the cucumbers you shred and add to the soup for texture.
Looks like throw up…
Looks fantastic- thank you
Wonderful, so colourful! I'm going to try this one. Thank you!
Huh. Seems french.
Bravo. Great attention to details.
Joyeuses Pâques !
Looks like dog food that came out of a can…
That is too many pans to wash. Would it not be easeir to throw in all the vegetable to cook with the lamb. You added potatoes why not other vegetables?
Joyeuse Pâques ^^!