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Recipe: Lamb Navarin

Philippe Mouchel

Philippe Mouchel began his career working in French Michelin star restaurants. He then opened restaurants for Paul Bocuse (after whom the prestigious Bocuse D’Or award is named) in Lyon, Japan, Hong Kong, Houston and Melbourne.

After living in Japan for two years he returned to Melbourne in 2005 to open The Brasserie by Philippe Mouchel at Crown. His modern French cuisine is now available in the Australian cultural capital at P M 24 – Philippe Mouchel at 24 Russell Street – owned by the Press Club Group.

Here, the renowned chef shares his recipe for Lamb Navarin with readers of The Global Herald:

Lamb Navarin


  • 50ml Vegetable Oil
  • 50 grams Butter
  • 1 kilogram Lamb shoulder, deboned and cut into 50-gram pieces
  • 1 Onion, peeled and diced
  • 2 Carrots, peeled and diced
  • 1 Medium-sized turnip, peeled and diced
  • 250ml Dry white wine
  • 400-gram can Peeled tomatoes, chopped (including juice)
  • 5 cloves Garlic, peeled and crushed
  • 1 Bouquet garni (1 bay leaf, 2 sprigs of thyme and a few sprigs of parsley, tied with kitchen string)
  • To taste Salt and Pepper
  • 500ml Chicken stock
  • 1 kilogram Small kipfler potatoes, peeled and blanched in boiling, salted water
  • 12 Small pickling onions
  • 1 Teaspoon sugar
  • 2 Tablespoons freshly chopped parsley

Cooking Directions

  1. Preheat the oven to 170˚C.
  2. Set a heavy casserole or cast-iron pot over medium heat, add half the vegetable oil and all of the butter. Before the butter browns, add half of the lamb pieces and brown on all sides. Set aside in a dish while you brown the rest of the lamb.
  3. Return the meat to the pot and add the onion, carrots and turnip. Cook, stirring, for another 5 minutes, then add the white wine.
  4. Allow the wine to reduce a little.
  5. Add the can of tomatoes and their juice, the garlic cloves, and the bouquet garni. Season with salt and pepper, and add enough chicken stock to nearly cover the meat.
  6. Cover the pot and place in the oven and cook for about 50 minutes, stirring occasionally. The lamb should cook slowly, barely simmering. Turn the heat down, if necessary.
  7. Remove the pot from the oven and allow to cool a little. Take the meat out of the pot and set aside.
  8. Purée the vegetables into the sauce using a stick blender. Cook the sauce over high heat for 5 minutes to reduce it, stirring occasionally.


  • LOCATION 24 Russell St. Melbourne VIC 3000
  • BOOKINGS: 03 9207 7424
  • OPENING HOURS lunch Sunday to Friday – 12pm -3pm  –  dinner 7 days – 6pm – lat

About Lifestyle Desk

Lifestyle Desk
Editors and staffers from the Lifestyle Desk at The Global Herald.

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