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Lamb Stew With Herbes De Provence

Type: Lamb
Courses: Soup
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozLamb fillet, shoulder or leg - trimmed of fat,
  And cut into 1" cubes
1 tablespoon 15mlEmeril's Essence
  = (see Bayou Blast recipe)
2 tablespoons 30mlOlive oil
1/2 cup 31g / 1.1ozChopped yellow onions
1/2 cup 73g / 2.6ozDiced peeled sweet potatoes
1/2 cup 55g / 1.9ozChopped carrots
1 tablespoon 15mlMinced garlic
1/2 cup 31g / 1.1ozChopped peeled seeded Italian plum - (1 or 2 tomatoes)
1 tablespoon 15mlHerbes de Provence - (listed below)
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
1 cup 237mlDry red wine
3 cups 711mlLamb or beef stock
  = (or canned low-sodium beef broth)
  French or Italian bread - accompaniment
  Herbes De Provence
1/4 cup 59mlDried thyme
1/4 cup 59mlDried majoram
1/4 cup 59mlDried savory
2 tablespoons 30mlDried oregano
1 tablespoon 15mlDried rosemary
1 teaspoon 5mlDried lavender blossoms

Recipe Instructions

Season the meat with the Essence and use your hands to coat the meat thoroughly. In a large dutch oven or saute pan, heat the oil over medium-high heat. Add the seasoned lamb and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon to a plate, and set aside.

To the fat in the pan, add the onions, potatoes, and carrots, and cook, stirring, for 3 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, herbs, salt, pepper, and red wine, and bring to a boil. Cook until reduced by half, about 3 minutes, stirring to deglaze the pan. Add the lamb and stock to the pan and return to a boil. Reduce the heat to medium-low and simmer until the lamb is tender, about 30 to 35 minutes.

Remove from the heat and adjust the seasoning, to taste. Ladle into soup bowls and serve with hot, crusty French or Italian bread.

Herbes de Provence: Combine all the ingredients in a bowl and mix well. Store in an airtight container and use as needed. (Makes almost 1 cup)

This recipe yields 4 servings.

EMERIL LIVE with Emeril Lagasse - (Show # EM-1E53) - from the TV FOOD - NETWORK


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