French Style Navarin of Lamb with Vegetables
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French Style Navarin of Lamb with Vegetables

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Add a french twist to your week with this beautifully crafted lamb recipe. This dish can be made in a slow cooker - just be sure to keep an eye on the liquid levels.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 2 hours 30 mins Cook: 2 hours 30 mins
Serves 4 Serves 4
Good source of iron Good source of iron
Low Sodium Low Sodium
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  • 6-8 Quality Mark lamb shoulder or neck chops
  • Salt and freshly ground pepper for seasoning
  • ¼ cup plain flour
  • 1 tablespoon butter
  • 2 tablespoons tomato paste
  • ½ cup white wine (optional – or use extra stock)
  • 2 cups Campbell’s Real Stock - Salt Reduced Chicken
  • 3 fresh thyme sprigs or 1 teaspoon dried thyme
  • 1 stick rosemary
  • 3 bay leaves
  • 4 cloves garlic, chopped400g can chopped tomatoes
  • 250g baby carrots, peeled and topped
  • 2 spring onions, cut into thirds
  • 200g round green beans, trimmed
  • 1 cup peas
  • 300g baby potatoes, halved


Preheat the oven to 150°C.


Season the lamb with a little salt and pepper. Place the flour in a bag with the chops and toss to coat. Heat the butter over a high heat in a large ovenproof saucepan (or a regular pan then transfer to a casserole dish later). Sear the chops a few at a time to brown them on both sides. Set the chops aside. Add the tomato paste to the pan and cook for a few minutes on a high heat. Add the wine, if using and let it bubble up for 30 seconds. Add the stock, thyme, rosemary stick, bay leaves, garlic and the tomatoes. Transfer to an ovenproof dish, cover and cook in the oven for 2 1/2 hours (or transfer to a slow cooker and cook on low for 6-8 hours).


Steam the vegetables until tender. Add a little oil, salt and pepper then toss to coat.

To serve

Serve the lamb stew in large bowls, topped with freshly steamed vegetables.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 523g
Energy kJ (kcal) 1712 (409)
Protein (g) 29.9
Fat (g) 13.8
Saturated (g)
Carbohydrate (g) 30.2
Sugars (g)
Sodium (mg) 434
Dietary Fibre (g) 9.5
Iron (mg) 4.5
Zinc (mg) 4.3
Vitamin B12 (ug) 1.6
Vitamin D (ug) 0.03
Selenium (ug) 11.1
  This recipe was analysed using lean lamb shoulder chops
As an excellent source of essential zinc, this dish contributes to healthy bones, hair and nails.
  • Slow cooking is a great way to use economical cuts of meat, which are full of flavour. 
  • This dish can be made in a slow cooker – just be sure to keep an eye on the liquid levels and add more stock if needed, as everyone’s slow cooker is different. As a general rule of thumb, you need 1 cup of liquid per kilogram of meat.
  • You can remove the meat from the bones before serving to make it easier to eat, if you prefer.
  • You can use any seasonal vegetables – adding lots of colour.
  • If fresh tomatoes are in abundance, you can use them instead of canned tomatoes. 
  • Chop up any soft fresh herbs you have on hand to freshen up the dish.
  • Getting children to help with meal preparation from an early age instills cooking skills that will last a lifetime.

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