Lamb Estouffade with Garlic Bread

Estouffade de gigot d’agneau avec les tartines d’ail

Preparation info

  • For

    six or seven

    • Difficulty


    • Ready in

      9 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 1 leg of lamb weighing 3 kg ( lb), boned by the butcher


  1. Trim the leg of lamb and cut the meat into large chunks weighing 80–90 g (about 3 oz) each. Put them in a large enamelled cast-iron casserole, together with the chopped onions, peeled and flattened cloves of garlic, peeled, deseeded and diced tomatoes, the bouquet garni and the crushed peppercorns. Pour in the red wine and the olive oil and mix thoroughly with a wooden s