Lamb Stew With Herbes De Provence
- HERBES DE PROVENCE:
- 2 pounds 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)
- 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
- 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.