Provençal Lamb Stew

Name: Provençal Lamb Stew
Cuisine: French
Ingredients: 1 each red and green bell peppers, seeds and membranes removed, and chopped; 1 large yellow onion, peeled and thinly sliced crosswise; 2 large cloves garlic, peeled and finely chopped; 1 each red and green bell peppers, seeds and membranes removed, and chopped; 1 (14-ounce) can imported Italian tomatoes, undrained and coarsely chopped; 1 cup beef stock; 2 medium zucchini, cut in half lengthwise and sliced; 1 rosemary sprig + sprigs for garnish; ½ pound boiling potatoes, preferably yellow, peeled and diced; 1 small eggplant, peeled and diced; ¼ cup julienned fresh basil leaves or finely chopped flat-leaf parsley; ¼ cup pitted small oil-cured black olives; ¼ cup julienned fresh basil leaves or finely chopped flat-leaf parsley; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 tablespoons olive oil; 3 pounds lamb shoulder chops, about 1-inch thick, blotted dry (about 6)

Preparation info

Serves
6

Difficulty
Medium

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

The sunny flavors and colors in this rustic stew remind me of dishes in the south of France. Like many stews, this one can be made ahead and reheated, and the flavors will improve. Add the basil or parsley just before serving, and bring a loaf of crusty French bread to the table for soaking up the sauce.

I leave the bones in the shoulder chops because I love to nibble on them; I also think they keep the meat juicier. If you prefer, remove the bones before serving or use about

Ingredients

Europe
France
Main course
Stew
Gluten-free

Ingredients

Method