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  • All Year
  • 2 hr
  • Serves 6

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Herbes de Provence Olive Oil

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Raspberry Balsamic Vinegar

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French Riviera Collection

Lamb Stew with Herbes de Provence

This lamb stew is wonderful a top of fresh egg tagliatelle tossed with a fruity extra virgin olive oil.

Ingredients

  • 2 1/2 lb boneless lamb shoulder cut into 1 1/2 inch cubes
  • Sicilian Sea Salt and pepper
  • 4 T Herbes de Provence Oil
  • 2 medium carrots, peeled and chopped
  • 2 small yellow onions, chopped
  • 2 celery ribs, chopped
  • 1 whole head of garlic, cut in half at cross section
  • 18 oz good canned tomatoes
  • 1 c Raspberry Dark Balsamic
  • 1 orange, peels removed and reserved
  • 1 cinnamon stick
  • 1/2 c chicken stock, or more as needed
  • Herbes de Provence Oil, to finish

Directions

  • 1. Heat oil in in a large heavy bottomed pot, salt and pepper the lamb then sear in batches till all sides are well browned, remove and add vegetables stir well into the same pot, caramelize lightly. Add the lamb back to the pot and then add vinegar and reduce.
  • 2. Add in the tomatoes, orange peel, cinnamon and stock. Bring liquid to a boil, reduce immediately to a simmer and cover.
  • 3. Simmer until lamb is tender, about 1 hour. Remove cinnamon stick and orange peels. Serve with fresh egg tagliatelle and Parmigiano Reggiano and finish with a drizzle of Herbes de Provence.

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Lamb Stew with Herbes de Provence

  • All Year
  • 2 hr
  • Serves 6

This lamb stew is wonderful a top of fresh egg tagliatelle tossed with a fruity extra virgin olive oil.

Ingredients

  • 2 1/2 lb boneless lamb shoulder cut into 1 1/2 inch cubes
  • Sicilian Sea Salt and pepper
  • 4 T Herbes de Provence Oil
  • 2 medium carrots, peeled and chopped
  • 2 small yellow onions, chopped
  • 2 celery ribs, chopped
  • 1 whole head of garlic, cut in half at cross section
  • 18 oz good canned tomatoes
  • 1 c Raspberry Dark Balsamic
  • 1 orange, peels removed and reserved
  • 1 cinnamon stick
  • 1/2 c chicken stock, or more as needed
  • Herbes de Provence Oil, to finish

Directions

  • 1. Heat oil in in a large heavy bottomed pot, salt and pepper the lamb then sear in batches till all sides are well browned, remove and add vegetables stir well into the same pot, caramelize lightly. Add the lamb back to the pot and then add vinegar and reduce.
  • 2. Add in the tomatoes, orange peel, cinnamon and stock. Bring liquid to a boil, reduce immediately to a simmer and cover.
  • 3. Simmer until lamb is tender, about 1 hour. Remove cinnamon stick and orange peels. Serve with fresh egg tagliatelle and Parmigiano Reggiano and finish with a drizzle of Herbes de Provence.