A Taste of Spring: Chef Paul Ryan’s Lamb Navarin Stew

As the seasons shift and Spring begins to unfold, our kitchens naturally turn towards dishes that feel both comforting and fresh.

At Cork International Hotel, Executive Chef Paul Ryan embraces this balance with his Spring Lamb “Navarin” Stew – a classic dish that celebrates the very best of seasonal cooking.

🌿 Celebrating the Flavours of Spring

Lamb has long been associated with Spring, and for good reason. At this time of year, it’s at its most tender and flavourful, pairing beautifully with the bright, earthy vegetables that come into season alongside it.

This dish is a reflection of that harmony—bringing together:

• Succulent, slow-cooked lamb
• Sweet root vegetables
• Fresh greens
• Aromatic herbs

The result is something deeply satisfying, yet light enough for the season.

🍲 A Dish Made for Sharing

There’s something timeless about a slow-cooked stew.

It fills the kitchen with rich aromas, brings people together around the table, and creates a sense of comfort that few dishes can match.

Chef Paul Ryan’s Navarin stew is designed with that in mind – a dish that’s generous, hearty, and perfect for sharing with family or friends, especially over a relaxed weekend meal.

🥕 Simple Ingredients, Big Flavour

What makes this dish so special is its simplicity.

Using quality ingredients and a straightforward method, the flavours are allowed to develop naturally – resulting in a rich, well-balanced dish without unnecessary complexity.

From the sweetness of carrots and turnips to the freshness of peas and green beans, every ingredient has its place.

🍽️ Spring Lamb “Navarin” Stew Recipe

Ingredients (Serves 8)

• 2kg lamb shoulder or neck, diced
• 1 clove garlic, peeled and chopped
• 1kg baby potatoes, halved
• 1 litre chicken stock
• 500g baby turnips, quartered
• 200g green beans, trimmed
• 500g carrots, peeled and diced
• 6 tomatoes, quartered
• 50g gluten-free flour
• 2 onions, finely diced
• 1 tbsp tomato paste
• 200g peas
• 25cl white wine
• 1 bay leaf
• 1 sprig of thyme

Method

1. In a large cast iron saucepan, heat olive oil and sear the lamb on all sides over a high heat.
2. Once browned, add the onions and garlic and cook for 5 minutes until softened.
3. Sprinkle over the flour and stir well to combine.
4. Add the tomato paste and cook over medium heat for 5 minutes.
5. Pour in the white wine and allow it to cook for 7 minutes, until the alcohol has evaporated.
6. Add the chicken stock, bay leaf, and thyme. Cover and simmer gently on a very low heat for 1 hour.
7. Add the carrots, turnips, tomatoes, and potatoes. Cover and cook for a further 20 minutes, or until the vegetables are tender.
8. Stir in the peas and green beans and cook for an additional 5 minutes.
9. Remove from heat, sprinkle with fresh parsley, and check seasoning before serving.

🌸 The Perfect Spring Dish

Rich yet fresh, comforting yet vibrant – this is a dish that captures everything we love about spring cooking.

Serve it at the centre of the table, share it with those around you, and enjoy a true seasonal classic.