Navarin d'Agneau Printanier (Spring Lamb Stew)

Ingredients

• 1.2 kg lamb shoulder or neck, cut into 60–70 g pieces, excess surface fat trimmed
• 60 ml clarified butter
• 1 medium onion, finely chopped
• 2 cloves garlic
• 2 tbsp plain flour
• 1 tbsp tomato paste
• 1 litre light veal or lamb stock, pale, not dark demi-glace
• 1 bouquet garni, thyme-based
• Spring vegetable garnish
• 200 g baby turnips, peeled, left whole if small
• 200 g new potatoes, small, waxy
• 200 g small new-season carrots
• 150 g fresh peas, shelled
• 150 g haricots verts (fine green beans), topped and tailed
• to taste salt and black pepper

Method

1. 1
   Heat the clarified butter in a wide, heavy pot over very high heat until it shimmers. Add the lamb pieces in small batches — do not crowd the pan. Leave each piece undisturbed for 2 minutes per side. The pan must maintain an aggressive sizzle throughout; if it quiets and the meat begins to steam, the batch is too large. Remove each batch and set aside. The Maillard crust formed here is the stew's entire flavour foundation: this is where the dish lives or dies.
2. 2
   Reduce the heat to medium. In the same pot, cook the onion until softened and lightly coloured. Add the garlic. Dust the contents of the pot with the flour and stir to coat evenly. Add the tomato paste and stir for 1 minute. The paste should darken very slightly but must not scorch.
3. 3
   Return the browned lamb to the pot. Pour in the stock and add the bouquet garni. Bring to a simmer, skimming the surface diligently of any fat or foam. Cover and transfer to an oven at 160 °C, or maintain a very low simmer on the stovetop. Cook for 1 hour. The surface should show only the gentlest movement.
4. 4
   At 1 hour, add the new potatoes and baby turnips. Replace the lid and continue cooking for 15 minutes.
5. 5
   At 1 hour 15 minutes, add the carrots. Replace the lid and continue cooking for 15 minutes.
6. 6
   At 1 hour 30 minutes, add the fresh peas. Cook for 8 minutes uncovered.
7. 7
   At 1 hour 35 minutes, add the haricots verts (or add separately blanched and refreshed beans at service only, per Entry 63, to preserve their colour). Cook for 5 minutes. The beans must remain vivid green and offer a slight resistance to the bite.
8. 8
   Press a fork against a piece of lamb: it should yield completely, offering no resistance, yet the piece must still hold its shape and not dissolve. The sauce should read as pale amber with a light, clear nappe — not thick, not dark. Taste and adjust seasoning. Serve immediately.