Based on a classic French dish called navarin, this is a delectable stew. In France it is made in spring, as a celebration of the new season's lamb and the delicate young vegetables. Serve with a dish of freshly cooked spring greens, and hand round a basket of crusty French bread.
Absolutely gorgeous, such a wonderful and comforting stew. Easy to prepare, and keeps well it even tastes better the next day! Will definately be making this again. - 28 Apr 2009
I made this for my lamb disliking, diabetic husband, my son and myself. I realy enjoyed it,it had a fresh, almost sweet taste, but my husband thought it was missing something, though he did not know what - 26 Mar 2010