Lamb Stew with Herbes de Provence

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 pounds lamb fillet, shoulder or leg, trimmed of fat and cut into 1-inch cubes
  • 1 tablespoon Essence, recipe follows
  • 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 peeled, seeded, and shopped Italian plum tomatoes (1 or 2 tomatoes)
  • 1 tablespoon herbes de Provence, recipe follows
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup dry red wine
  • 3 cups lamb stock, 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
  • Emeril's Essence:
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions
  • 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.

  • Yield: almost 1 cup

Emeril's Essence:
  • Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed.

  • Yield: about 2/3 cup

  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.


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