Provencal Lamb with Garlic and Olives Recipe

Name: Provencal Lamb with Garlic and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 5-pound shoulder of lamb, without the bone; 6 cloves garlic, peeled, each cut into about 6 slivers; Salt and freshly ground pepper; 1/4 cup olive oil; 2 onions, peeled and diced; 1 carrot, peeled and diced; 2 tablespoons tomato paste; 3 large tomatoes, peeled, seeded, and cut into large chunks, or half a 28-ounce can peeled tomatoes; 3 cups beef broth; 4 large sprigs fresh thyme, or 1 teaspoon dried thyme or herbes de Provence; 1 1/2 cups green olives, pitted

Servings: persons

One 5-pound shoulder of lamb, without the bone
6 cloves garlic, peeled, each cut into about 6 slivers
Salt and freshly ground pepper
1/4 cup olive oil
2 onions, peeled and diced
1 carrot, peeled and diced
2 tablespoons tomato paste
3 large tomatoes, peeled, seeded, and cut into large chunks, or half a 28-ounce can peeled tomatoes
3 cups beef broth
4 large sprigs fresh thyme, or 1 teaspoon dried thyme or herbes de Provence
1 1/2 cups green olives, pitted

1
Roll up and tie the roast with twine.
2
Make about six small incisions with a sharp knife in the lamb, then insert half the garlic slivers way into the meat.
3
Season the skin liberally with salt and pepper.
4
Heat the olive oil in a Dutch oven.
5
Brown the lamb on all sides, then remove and set aside.
6
Saute the onions, carrot, and remaining garlic in the Dutch oven until the onions are lightly golden.
7
Add the tomato paste, the tomatoes, and the broth.
8
Bring to a gentle simmer.
9
Put the lamb gently back in the pot, with the thyme or herbes de Provence.
10
If the broth does not almost cover the lamb, add a little water.
11
Cover with a lid, and cook very gently for about 2 hours, turning the lamb after 40 minutes.
12
After 2 hours, add the olives, and continue simmering slowly for another 20 minutes, or until tender when pierced with a fork.
13
Remove the lamb, and transfer to a platter.
14
Discard the thyme sprigs, and return the liquid in the pot to a boil, scraping up any browned bits from the pan bottom.
15
Reduce to a sauce consistency, strain and press, reserving the juice, and adjust the seasonings.
16
Skim off the fat, and pour the sauce into a small bowl.
17
Carve the lamb, and serve surrounded with the olives and vegetables.

296

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: One 5-pound shoulder of lamb, without the bone, 6 cloves garlic, peeled, each cut into about 6 slivers, Salt and freshly ground pepper, 1/4 cup olive oil, and more.

Yes, Provencal Lamb with Garlic and Olives 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.

That's it — enjoy your meal!

Provencal Lamb with Garlic and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions