Provencal Lamb Stew with Basil Recipe

Name: Provencal Lamb Stew with Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 chopped; 3 anchovy fillets, chopped; 1 tablespoon minced rosemary; 5 garlic cloves, minced; 1 pound baby red potatoes, halved; 1 cup dry rose; 1/2 cup pitted green olives; 3 tablespoons chopped basil

Servings: persons

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 anchovy fillets, chopped
1 tablespoon minced rosemary
5 garlic cloves, minced
1 pound baby red potatoes, halved
1 cup dry rose
1/2 cup pitted green olives
3 tablespoons chopped basil

1
Season the lamb with salt and pepper.
2
In a large, heavy Dutch oven, heat 3 tablespoons of the oil.
3
Add the lamb and cook over moderately high heat until browned, 12 minutes; using a slotted spoon, transfer to a plate.
4
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.
5
Stir in the potatoes and cook just until browned in spots, 2 minutes.
6
Add the rose and cook until nearly evaporated, scraping up any browned bits, 5 minutes.
7
Add the lamb and any accumulated juices, the olives and 2 cups of water and bring to a boil.
8
Cover and simmer over moderately low heat until the lamb is tender and the potatoes are cooked through, 50 minutes.
9
In a bowl, mash the remaining minced garlic to a paste.
10
Stir in the chopped basil and the remaining 2 tablespoons of olive oil.
11
Stir the mixture into the stew and serve.

947

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Provencal Lamb Stew with Basil falls under the Soups & Stews 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.

Provencal Lamb Stew with Basil

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