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Lamb Stew with Herbes de Provence (Emeril Lagasse) Recipe

Lamb Stew with Herbes de Provence (Emeril Lagasse) Recipe

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Lamb Stew with Herbes de Provence (Emeril Lagasse)

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Ingredients:

Serving

2 lb lamb fillet, shoulder or leg , trimmed of fat and cut into 1-inch cubes
1 tbsp essence , recipe follows
2 tbsp olive oil
1/2 cup chopped yellow onions
1/2 cup diced peeled sweet potatoes
1/2 cup chopped carrots
1 tbsp minced garlic
1/2 cup peeled, seeded, and shopped italian plum tomatoes (1 or 2 tomatoes)
1 tbsp herbes de provence , recipe follows
1/2 tsp salt
1/4 tsp 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
1/4 cup dried thyme
1/4 cup dried majoram
1/4 cup dried savory
2 tbsp dried oregano
1 tbsp dried rosemary
1 tsp dried lavender blossoms
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp ground black pepper
1 tbsp onion powder
1 tbsp cayenne
1 tbsp dried oregano
1 tbsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1025.3 Kcal (4293 kJ)
Calories from fat	721.3 Kcal
		% Daily Value*
Total Fat	80.14g	123%
Cholesterol	165.53mg	55%
Sodium	21175.39mg	882%
Potassium	1400.92mg	30%
Total Carbs	32.1g	11%
Sugars	7.07g	28%
Dietary Fiber	10.84g	43%
Protein	43.43g	87%
Vitamin C	24.8mg	41%
Vitamin A	2.4mg	80%
Iron	13.2mg	73%
Calcium	314mg	31%

Amount Per 100 g
Calories	174.26 Kcal (730 kJ)
Calories from fat	122.59 Kcal
		% Daily Value*
Total Fat	13.62g	123%
Cholesterol	28.13mg	55%
Sodium	3598.93mg	882%
Potassium	238.1mg	30%
Total Carbs	5.46g	11%
Sugars	1.2g	28%
Dietary Fiber	1.84g	43%
Protein	7.38g	87%
Vitamin C	4.2mg	41%
Vitamin A	0.4mg	80%
Iron	2.2mg	73%
Calcium	53.4mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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