Lamb Stew with Herbes de Provence

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril LiveEpisode: Herbs and Spices

Rated: 5 stars out of 5Rate itRead users' reviews (30)

RECIPE
COMMENTS & REVIEWS(30)

Cook Time:
45 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 5 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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

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:

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

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:

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

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Mutton Stew

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 35

View all 35 Meat Collections

Comments & Reviews

recipe Lamb Stew with Herbes de Provence
NADIA Jonesboro, GA 10-31-2009
Flag

Fantastic
Rated: 5 stars out of 5

This was one of the best dishes I've ever made. Simply perfect. Don't forget the French bread. I takes this meal to another... level. SUPER!!!Read more
recipe Lamb Stew with Herbes de Provence
NICOLE Atlanta, GA 09-20-2009
Flag

Don't need all the herbs to make it great
Rated: 5 stars out of 5

I did not have the lavender blossoms, savory, or marjoram for the Herbes de Provence, so don't be afraid to make this if... you're missing a few ingredients, as it was still fabulous. I used all the other ingredients, and also substituted 14 oz can diced tomatoes instead of fresh along with a bit of tomato paste. I simmered for about an hour and 15 minutes to get lots of gravy, though I still used corn starch to thicken a bit. I served with mashed potatoes, and collard greens. This was my first ever lamb dish and I will be coming back to it. Slow simmer for longer helped keep the lamb tender.Read more
recipe Lamb Stew with Herbes de Provence
Laura San Marcos, CA 02-02-2009
Flag

A Great Blend of Flavors
Rated: 5 stars out of 5

The herb blend made this extra special. I took the recommendation of other reviewers and doubled the onions, carrots and... potatoes. I also dredged the lamb in flour after I seasoned it (we like more of a gravy). I followed the rest of the steps and popped it in the oven at 350 for an hour. It all came together beautifully! Yum! Read more
recipe Lamb Stew with Herbes de Provence
Hope Chester, PA 01-18-2009
Flag

Very tasty!
Rated: 5 stars out of 5

The only change that I made was to add a cup of onions, carrots, sweet potatoes and tomatoes instead of the 1/2 cup as... listed. Half a cup just didn't seem like enough! I simmered it for 45 minutes and did not have the watery issue. It was nice and thick and hearty! My husband loved it. And the bread was a perfect accompaniment. I used Gallo Twin Valley Hearty Burgundy and it created a rich, velvety texture and flavor. Thanks Emeril!Read more
recipe Lamb Stew with Herbes de Provence
Lorraine Dearborn, MI 12-19-2008
Flag

Emeril hits it out of the park once again
Rated: 5 stars out of 5

Thanks to the Arabic community here, we have access to some of the freshest, tastiest lamb imaginable. Emeril's recipe is... fabulous, of course but here is how I tweeked the recipe. In addition to seasoning the lamb with the Emeril spices, I added a pinch of cloves. Something about cloves and lamb that I just love. Instead of the tomatoes, I added a half of a small can of tomato paste which really kicked the tomato up...which I also love. After I put everything together in the dutch oven I put it in the oven at 350 for an hour. After an hour, I cut a couple of sweet potatoes up in medallions and placed them on top of the stew and returned it to the oven for about a half hour (a take on original Irish lamb stew). That technique, for some reason, gives the stew a bit more body. I made my own buttermilk bread. Brushed it with a little olive oil and grilled it in the grill pan, scratched a little garlic clove on it and we were good to go. Or else dip some pita bread in it...just as fabulous. A good sign that this is a great recipe...everyone is silent during the meal....Great recipe. Emeril rocks it yet again! Read more
recipe Lamb Stew with Herbes de Provence
Mary Naples, FL 11-25-2008
Flag

Fantastic, You have to Try THis!!
Rated: 5 stars out of 5

This is a wonderful recipe. We invited 10 people for dinner and 5 were not fans of lamb. Well, today, i am forwarding this... recipe to the 'new lamb lovers'. It is spicy but not overbearing and I do like the way it was simmered for the hour. I would suggest bigger (than we did) chunks of sweet potato because ours melted away and larger chunks of lamb. We did make lots of the liquid which was fantastic the next day on rice. It did turn out to be a soup consistency so I served it in bowls. Enjoy! Whoops, don't forget the french bread...fantastic for the gravy lovers! Thank you, Emeril! We love your show!! Read more