LAMB STEW WITH HERBES DE PROVENCE
Steps:
- 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.
- Combine all the ingredients in a bowl and mix well. Store in an airtight container and use as needed.
- Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
EASY PROVENCAL LAMB
Steps:
- Preheat the oven to 450 degrees F.
- Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
- Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
- Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.
PROVENçAL VEGETABLE SOUP WITH BASIL
This is my version of soupe au pistou, beloved in the South of France in both homes and restaurants. It is quite similar to neighboring Italy's minestrone al pesto. Made with flavorful ripe summer vegetables, it does not need a meat-based broth. To keep the soup green and fresh looking, some of the vegetables are cooked separately and added to the pot just before serving. A generous spoonful of garlicky basil pistou in each soup bowl gives the soup its bright sunny character.
Provided by David Tanis
Categories soups and stews, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Prepare the beans: Put the beans and 5 cups water in a saucepan over high heat. Add onion stuck with clove, thyme, bay leaf, garlic, salt and olive oil. Reduce heat and cook at a gentle simmer until tender, about 25 to 30 minutes. Leave beans to cool in their own broth. (May be cooked several hours or up to 1 day in advance.)
- Make the soup: Put olive oil in a heavy-bottomed soup pot over medium-high heat. Add diced onion, season generously with salt and pepper and stir to coat. Turn heat to medium and cook, stirring until softened and barely browned, about 10 minutes.
- Add potato and 2 cups water to soup pot. Cover and cook until potatoes are soft, about 10 minutes. Add cooked shell beans and bean broth and bring to a simmer. Taste and adjust seasoning. Keep warm.
- Meanwhile, working in batches in a separate pot, blanch Romano beans, wax beans and zucchini in salted water for 1 minute. Spread out to cool on a baking sheet.
- Make the pistou: Put basil, garlic and olive oil in a food processor and pulse to a rough paste. (Alternatively, pound basil and garlic in a stone mortar and stir in oil and cheese.) Stir in about 1/2 cup grated cheese and season with salt and pepper. (Makes about 3/4 cup.)
- To serve, add blanched vegetables to soup pot and simmer for 2 to 3 minutes. Ladle into bowls and add about 2 tablespoons pistou to the center of each bowl. Pass extra grated cheese at the table.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 23 grams, Carbohydrate 19 grams, Fat 27 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 489 milligrams, Sugar 4 grams
EASY PROVENçAL LAMB
Provided by Ina Garten
Categories Garlic Lamb Tomato Roast Quick & Easy Dinner Rosemary Winter Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees.
- Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of garlic, the rosemary, balsamic vinegar, 1 tablespoon salt and 1/2 teaspoon of pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
- Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 1 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
- Roast for 20 minutes. Turn the heat down to 350 degrees and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top.
More about "provencal lamb stew with basil food"
INSTANT POT LAMB STEW PROVENçAL • BEYOND MERE …
PROVENCAL LAMB STEW DAUBE WITH WHITE WINE - PERFECTLY ...
ウェブ 2019年6月26日 Instructions Cut the lamb into cube-sized pieces. Chop the onions. Pour the olive oil in a skillet and heat. Fry the onions in the …
From perfectlyprovence.co
料理 French, Provencalカテゴリ Main Dish対象人数 8合計時間 2 時間 20 分
From perfectlyprovence.co
料理 French, Provencalカテゴリ Main Dish対象人数 8合計時間 2 時間 20 分
PROVENçAL LAMB STEW WITH BASIL - FOOD & WINE
ウェブ 2015年9月18日 Ingredients 1 1/2 pounds trimmed boneless lamb shoulder, cut into 1-inch pieces Salt and freshly ground pepper 5 …
From foodandwine.com
4/5 合計時間 1 時間 15 分
From foodandwine.com
4/5 合計時間 1 時間 15 分
- Season the lamb with salt and pepper. In a large, heavy Dutch oven, heat 3 tablespoons of the oil. Add the lamb and cook over moderately high heat until browned, 12 minutes; using a slotted spoon, transfer to a plate.
- Add the shallots, anchovies, rosemary and most of the garlic to the Dutch oven and cook over moderate heat, stirring, until the shallots are softened, 5 minutes. Stir in the potatoes and cook just until browned in spots, 2 minutes. Add the rosé and cook until nearly evaporated, scraping up any browned bits, 5 minutes. Add the lamb and any accumulated juices, the olives and 2 cups of water and bring to a boil. Cover and simmer over moderately low heat until the lamb is tender and the potatoes are cooked through, 50 minutes.
- In a bowl, mash the remaining minced garlic to a paste. Stir in the chopped basil and the remaining 2 tablespoons of olive oil. Stir the mixture into the stew and serve.
PROVENçAL LAMB STEW WITH BASIL RECIPE
ウェブ Rate this Provençal Lamb Stew with Basil recipe with 1 1/2 lb trimmed boneless lamb shoulder, cut into 1-inch pieces, salt and freshly ground pepper, 5 tbsp extra-virgin …
From recipeofhealth.com
From recipeofhealth.com
PROVENçAL STEW WITH LAMB, OLIVES AND ORANGE (LA DAUBE ...
ウェブ 2020年1月29日 For the Stew. 5 1/ 2 pounds lamb shanks. 2 roughly sliced onions. 1/ 2 pound smoked pancetta. 2 tablespoons flour. 1 bouquet garni. 3 1/ 2 ounces black …
From thefeedfeed.com
From thefeedfeed.com
PROVENçAL LAMB STEW | NEWS - SPECIALTY FOOD ASSOCIATION
ウェブ 2015年1月1日 Although Provençal lamb stew is meat-based, it benefits from the addition of plenty of vegetables including peppers, eggplant, and zucchini, along with southern …
From specialtyfood.com
From specialtyfood.com
PROVENCAL LAMB STEW RECIPE ON FOOD52
ウェブ 2011年4月17日 PROVENCAL LAMB STEW In a large Dutch oven or stew pot, heat a little oil. Sautee chiles in the oil. Pull the chiles out. Sear the cubed lamb until it …
From food52.com
From food52.com
PROVENçAL LAMB STEW WITH BASIL - FLYING FOURCHETTE
ウェブ 2011年12月7日 Provençal Lamb Stew with Basil Adapted from Food and Wine Serves 4 1 1/2 pounds trimmed boneless lamb shoulder, cut into 1-inch pieces Salt and freshly …
From flyingfourchette.com
From flyingfourchette.com
45 HEARTY STEWS AND CASSEROLES RECIPES - AUSTRALIAN WOMEN ...
ウェブ 2022年6月5日 Beef Carbonnade (Flemish stew) slow cooker. This classic Belgian beef stew is known for tender beef cooked in a rich beer-based sauce. We’ve used Belgian …
From womensweeklyfood.com.au
From womensweeklyfood.com.au
WHAT TO KNOW ABOUT PROVENçAL CUISINE | BUTTERFIELD & ROBINSON
ウェブ 2022年1月2日 What to Know About Provençal Cuisine. Real Provençal cuisine is high-spirited but simple, focusing on preserving the taste and texture of seasonal, fresh …
From butterfield.com
From butterfield.com
PROVENçAL LAMB STEW WITH BASIL | LAMB STEW, STEW, SOUP AND ...
ウェブ 2014年3月6日 I like that the lamb stew here yields a lot of flavors without hours of simmering and the addition of zesty ingredients such as briny olives and basil gives it …
From pinterest.com
From pinterest.com
PROVENçAL LAMB STEW WITH BASIL RECIPE | KEEPRECIPES: YOUR ...
ウェブ 1 1/2 pounds trimmed boneless lamb shoulder, cut into 1-inch pieces Salt and freshly ground pepper 5 tablespoons extra-virgin olive oil 2 large shallots, finely chopped 3 …
From keeprecipes.com
From keeprecipes.com
LAMB STEW WITH ROOT VEGETABLES (NAVARIN D’AGNEAU)
ウェブ 2020年5月18日 Lamb Stew with Root Vegetables (Navarin d’Agneau) When the temperatures dip below zero on a cold winter’s day use that as the perfect reason to whip up a root vegetable and lamb stew – Navarin d’Agneau. Enjoy the dish with crusty bread, and a green salad.
From perfectlyprovence.co
From perfectlyprovence.co
PROVENçAL LAMB STEW WITH BASIL - WINE BLOG FROM THE ...
ウェブ Ingredients: 1 1/2 pounds trimmed boneless lamb shoulder, cut into 1-inch pieces Salt and freshly ground pepper 5 tablespoons extra-virgin olive oil 2 large shallots, finely …
From winemonthclub.com
From winemonthclub.com
PROVENCAL LAMB STEW WITH BASIL - COOK AND POST
ウェブ provencal lamb stew with basil recipes from the best food bloggers. provencal lamb stew with basil recipes with photo and preparation instructions
From cookandpost.com
From cookandpost.com
PROVENCAL DAUBE LAMB STEW WITH CôTE DU RHôNE WINE
ウェブ 2020年5月18日 Ingredients 1 Leg of Boneless Lamb minimum 1.5 kg (3.3 lbs) 200 g (7 oz) Bacon lardons * cut in small pieces 200 g (7 oz) Pork rind ** see below 200 g (7 …
From perfectlyprovence.co
From perfectlyprovence.co
DANIEL BOULUD RECIPE FOR LAMB STEW - ELLE DECOR
ウェブ 2022年4月19日 The classic Provencal lamb stew is a comforting dish for winter meals. For a free lamb stew recipe from chef Daniel Boulud, visit elledecor.com.
From elledecor.com
From elledecor.com
PROVENçAL LAMB STEW WITH BASIL RECIPE | EAT YOUR BOOKS
ウェブ Save this Provençal lamb stew with basil recipe and more from Food & Wine Magazine, October 2011: The Wine Issue to your own online collection at EatYourBooks.com
From eatyourbooks.com
From eatyourbooks.com
PROVENçAL LAMB STEW WITH BASIL RECIPE | EAT YOUR BOOKS
ウェブ Save this Provençal lamb stew with basil recipe and more from Food & Wine Annual Cookbook 2012: An Entire Year of Recipes to your own online collection at …
From eatyourbooks.com
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love