Best Slow Provencal Lamb Recipes

Slow Provencal Lamb image

Provided by Food Network

Time 7h5m

Yield 6 servings

Number Of Ingredients 14

1 lamb shoulder (about 4 1/2 pounds/2 kg), cut into large chunks
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
3 onions, peeled and sliced
6 plum tomatoes
About 1 1/2 cups/375 ml red or white wine
1 cup/250 ml veal stock
3 bay leaves
2 branches fresh rosemary
1 pound/450 g eggplant, cut into chunks
1 pound/450 g red peppers, seeded, cut into strips
1 bouquet fresh thyme
1 head garlic, broken into peeled cloves
1 pound/450 zucchini, cut into chunks

Steps:

Heat the oven to 300 degrees F\150 degrees C.
Sprinkle the lamb generously with salt and pepper. 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. Remove the meat.
Add another spoonful of the oil and cook the onions until soft, 5 to 7 minutes. While the onions are browning, peel, quarter and seed the tomatoes over a sieve set over a bowl to catch the juices. Reserve the tomatoes for later. Pour the juice into a 2 cup/500 ml measuring cup and add enough wine to fill. Deglaze the onions with the veal stock, stirring up the good bits from the bottom. Then add the wine and tomato juice mixture. Add the bay leaves, rosemary, thyme and garlic. Wet a piece of parchment paper and lay it over the meat, cover and bake 1 hour 30 minutes.
While the lamb cooks, salt the eggplant and set in a colander to drain, about 30 minutes. Rinse and pat dry. Meanwhile, roast the red peppers. Once the lamb has cooked 1 hour 30 minutes, add the eggplant, tomatoes and peppers, cover and cook for another 1 hour.
Increase the heat to 400 degrees F/200 degrees C. Remove the lid and the parchment, add the zucchini and cook a further 45 minutes uncovered.
For serving: Remove from the oven. Remove the herbs. Spoon the lamb onto plates, with the sauce spooned over.

Slow Lamb with Baked Provencal Tomatoes image

Provided by Food Network

Categories main-dish

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 14

1 (2-pound) lamb leg on the bone
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup white wine
1 head garlic, broken into unpeeled cloves
3 bay leaves
4 short sprigs fresh rosemary
1 large bunch fresh thyme sprigs
4 medium tomatoes
Kosher salt and freshly ground black pepper
1 heaping tablespoon bread crumbs
1 heaping tablespoon chopped fresh parsley
1 clove garlic, minced
Olive oil, for drizzling

Steps:

For the lamb:
Preheat the oven to 300 degrees F.
Rub the lamb with about half the olive oil and season generously with salt, and pepper. In an oven-proof casserole just large enough to hold the lamb, brown the meat on all sides on the stovetop. Deglaze with the white wine. Lay the garlic and herbs on and around the lamb. Drizzle with the remaining oil. Bake in the oven for 4 hours, turning once at half time. Remove from the oven and serve from the casserole with the juices spooned over. This is nice served with baked tomatoes and sauteed potato slices.
For the tomatoes:
Heat the oven to 400 degrees F.
Cut the tomatoes in half at the waist. Lay them cut-side up in a baking dish, and season with salt, and pepper. Mix the bread crumbs, parsley, and garlic in a small bowl, and sprinkle evenly over the tops of the tomatoes, and then drizzle over a little olive oil. Bake the tomatoes until hot and slumping, about 20 minutes.
For the plate:
On a nice platter set the piece of lamb, line with the baked tomatoes, creating a glorious feast for the eyes in presentation.