Slow Provencal Lamb
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
44
Spice
45
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 tbsps
Olive Oil1.5 cups
White Wine (/375 ml red or)Directions:
1
Heat the oven to 300 degrees F\150 degrees C
2
Sprinkle the lamb generously with salt and pepper
3
Heat a spoonful or two of the oil in a cocotte (Dutch oven) and brown the meat well on both sides, about 15 minutes per side
4
Remove the meat
5
Add another spoonful of the oil and cook the onions until soft, 5 to 7 minutes
6
While the onions are browning, peel, quarter and seed the tomatoes over a sieve set over a bowl to catch the juices
7
Reserve the tomatoes for later
8
Pour the juice into a 2 cup/500 ml measuring cup and add enough wine to fill
9
Deglaze the onions with the veal stock, stirring up the good bits from the bottom
10
Then add the wine and tomato juice mixture
11
Add the bay leaves, rosemary, thyme and garlic
12
Wet a piece of parchment paper and lay it over the meat, cover and bake 1 hour 30 minutes
13
While the lamb cooks, salt the eggplant and set in a colander to drain, about 30 minutes
14
Rinse and pat dry
15
Meanwhile, roast the red peppers
16
Once the lamb has cooked 1 hour 30 minutes, add the eggplant, tomatoes and peppers, cover and cook for another 1 hour
17
Increase the heat to 400 degrees F/200 degrees C
18
Remove the lid and the parchment, add the zucchini and cook a further 45 minutes uncovered
19
For serving: Remove from the oven
20
Remove the herbs
21
Spoon the lamb onto plates, with the sauce spooned over