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Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 4 servings | |
| Calories 500 | |
| Calories from Fat 294 | 59% |
| Total Fat 32.8g | 41% |
| Saturated Fat 12.16g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 394mg | 16% |
| Potassium 651mg | 19% |
| Total Carbs 16.25g | 4% |
| Dietary Fiber 5.5g | 18% |
| Sugars 4.36g | 3% |
| Protein 25.24g | 40% |
