From the Essential Pépin tv series, Episode 114: Family Favorites
A navarin is a classic lamb stew, and there are many variations. For a tasty peasant-like dish, I make mine the way my mother used to, with an unboned lamb breast. You can make the navarin ahead of time, up to the point of adding the peas, which should be stirred in at the last moment when the dish is reheated so they don’t lose their bright color.—Jacques Pépin
Serves 6
2–3 lamb breasts (about 3 pounds total), most of the fat trimmed off
2 tablespoons all-purpose flour
1 large onion, cut into 1-inch dice (about 1 1/2 cups)
1 1/2 pounds potatoes, peeled and cut into 2-inch chunks
12 ounces carrots, peeled and cut into 2-inch lengths
8 garlic cloves, thinly sliced (about 3 tablespoons)
3 cups water
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 teaspoon herbes de Provence or Italian seasoning
1 10-ounce package frozen baby peas
2 tablespoons chopped fresh parsley
Cut the lamb breasts between the rib bones into strips about 1 1/2 inches wide. (You should have about 14 pieces.)