Рецепт Lamb Stew With Herbes De Provence
by Global Cookbook

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	Порций: 4

Ингредиенты

2 lb lamb fillet, shoulder or possibly leg trimmed of fat, and cut into 1" cubes
1 Tbsp. Emeril's Essence (see Bayou Blast recipe)
2 Tbsp. extra virgin olive oil
1/2 c. minced yellow onions
1/2 c. diced peeled sweet potatoes
1/2 c. minced carrots
1 Tbsp. chopped garlic
1/2 c. minced peeled seeded Italian plum (1 or possibly 2 tomatoes) tomatoes
1 Tbsp. herbes de Provence (listed below)
1/2 tsp salt

1/4 tsp freshly-grnd black pepper
1 c. dry red wine
3 c. lamb or possibly beef stock (or possibly canned low-sodium beef broth) French or possibly Italian bread accompaniment
1/4 c. dry thyme
1/4 c. dry majoram
1/4 c. dry savory
2 Tbsp. dry oregano
1 Tbsp. dry rosemary
1 tsp dry lavender blossoms

Season the meat with the Essence and use your hands to coat the meat thoroughly. In a large dutch oven or possibly saute/fry pan, heat the oil over medium-high heat. Add in the seasoned lamb and cook, stirring, till browned, about 5 min. Remove with a slotted spoon to a plate, and set aside.
To the fat in the pan, add in the onions, potatoes, and carrots, and cook, stirring, for 3 min. Add in the garlic and cook for 1 minute. Add in the tomatoes, herbs, salt, pepper, and red wine, and bring to a boil. Cook till reduced by half, about 3 min, stirring to deglaze the pan. Add in the lamb and stock to the pan and return to a boil. Reduce the heat to medium-low and simmer till the lamb is tender, about 30 to 35 min.
Remove from the heat and adjust the seasoning, to taste. Ladle into soup bowls and serve with warm, crusty French or possibly Italian bread.
Herbes de Provence: Combine all the ingredients in a bowl and mix well. Store in an airtight container and use as needed. (Makes almost 1 c.)
This recipe yields 4 servings.