Lamb Stew With Herbes De Provence

Recipe Ingredients

2 lbs	908g / 32oz	Lamb fillet, shoulder or leg - trimmed of fat,
		And cut into 1" cubes
1 tablespoon	15ml	Emeril's Essence
		= (see Bayou Blast recipe)
2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped yellow onions
1/2 cup	73g / 2.6oz	Diced peeled sweet potatoes
1/2 cup	55g / 1.9oz	Chopped carrots
1 tablespoon	15ml	Minced garlic
1/2 cup	31g / 1.1oz	Chopped peeled seeded Italian plum - (1 or 2 tomatoes)
		Tomatoes
1 tablespoon	15ml	Herbes de Provence - (listed below)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 cup	237ml	Dry red wine
3 cups	711ml	Lamb or beef stock
		= (or canned low-sodium beef broth)
		French or Italian bread - accompaniment
		Herbes De Provence
1/4 cup	59ml	Dried thyme
1/4 cup	59ml	Dried majoram
1/4 cup	59ml	Dried savory
2 tablespoons	30ml	Dried oregano
1 tablespoon	15ml	Dried rosemary
1 teaspoon	5ml	Dried 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.

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

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