Lamb en Daube Recipe

Name: Lamb en Daube
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shoulder of lamb, boned, larded, and cut in thick slices; Salt, freshly ground black pepper, thyme, basil; 1 small onion, finely chopped; 1 carrot, finely chopped; 4 cloves garlic, finely chopped; Red wine; 2 medium onions, chopped; 8 slices bacon or salt pork, chopped; 1/2 cup chopped parsley; Orange rind; Slices of larding pork

Servings: persons

Shoulder of lamb, boned, larded, and cut in thick slices
Salt, freshly ground black pepper, thyme, basil
1 small onion, finely chopped
1 carrot, finely chopped
4 cloves garlic, finely chopped
Red wine
2 medium onions, chopped
8 slices bacon or salt pork, chopped
1/2 cup chopped parsley
Orange rind
Slices of larding pork

1
Put the lamb slices in a deep pan with 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon basil, and 1 teaspoon thyme, small chopped onion, carrot, 2 finely chopped cloves garlic, and enough red wine to cover.
2
Marinate for 2 hours.
3
Arrange one half of the lamb slices on the bottom of a terrine or casserole.
4
The meat must be packed in to fit together tightly, so be sure select the right size casserole.
5
Add a layer of the chopped onion, bacon or salt pork, and remaining garlic with the parsley and a little thyme and basil, all mixed together.
6
Top with a few pieces of orange rind.
7
Arrange rest of meat in casserole, packing it tightly on top of the layer of seasoning.
8
Strain the marinade and add enough of the liquid to barely cover the meat.
9
Put strips of larding pork on top, cover and bake in a 325F oven for 2 hours.
10
Reduce heat to 300 and cook for another 1 1/2 hours.
11
Finally, reduce heat to 275F and cook for 1 hour.
12
This dish can be served either hot or cold.
13
Serve it with boiled potatoes and a crisp green salad.
14
With this, drink a red wine such as Chateau Cos d'Estournal.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Shoulder of lamb, boned, larded, and cut in thick slices, Salt, freshly ground black pepper, thyme, basil, 1 small onion, finely chopped, 1 carrot, finely chopped, and more.

Yes, Lamb en Daube falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb en Daube

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions