Lamb Stew With Herbes De Provence Recipe - Cooking Index
Lamb Stew With Herbes De Provence Recipe - Cooking Index
| 2 lbs | Lamb fillet, shoulder or leg - trimmed of fat, | |
| And cut into 1" cubes | ||
| 1 tablespoon | Emeril's Essence | |
| = (see Bayou Blast recipe) | ||
| 2 tablespoons | Olive oil | |
| 1/2 cup | Chopped yellow onions | |
| 1/2 cup | Diced peeled sweet potatoes | |
| 1/2 cup | Chopped carrots | |
| 1 tablespoon | Minced garlic | |
| 1/2 cup | Chopped peeled seeded Italian plum - (1 or 2 tomatoes) | |
| Tomatoes | ||
| 1 tablespoon | Herbes de Provence - (listed below) | |
| 1/2 teaspoon | Salt | |
| 1/4 teaspoon | Freshly-ground black pepper | |
| 1 cup | Dry red wine | |
| 3 cups | Lamb or beef stock | |
| = (or canned low-sodium beef broth) | ||
| French or Italian bread - accompaniment | ||
| Herbes De Provence | ||
| 1/4 cup | Dried thyme | |
| 1/4 cup | Dried majoram | |
| 1/4 cup | Dried savory | |
| 2 tablespoons | Dried oregano | |
| 1 tablespoon | Dried rosemary | |
| 1 teaspoon | Dried lavender blossoms |
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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