Lamb Estouffade with Garlic Bread

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

Preparation info

  • Difficulty


  • For

    six or seven


Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 1 leg of lamb weighing 3 kg ( lb), boned by the butcher
  • 400 g (14 oz) salt belly of pork, soaked and cut in strips the size of your thumb
  • 300 g (10½ oz) salt pork rind
  • 2 bottles1.5 litres ( pints) full bodied red wine
  • 240 g ( oz) coarsely-chopped onion
  • 4 cloves of garlic, peeled and flattened
  • 4 tomatoes weighing 100 g ( oz) each
  • 2 beef stock cubes
  • 1 bouquet garni made up of parsley, celery, a bayleaf, a strip of orange peel and 2 sprigs of thyme tied up with a thread
  • 3 tablespoons olive oil
  • 200 g (7 oz) flour
  • salt
  • 1 tablespoon crushed black peppercorns


  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 spoon. Set aside in a cool place (but not in the refrigerator) to marinate for 4 hours.
  2. Meanwhile, cut the pork skin into 2 cm (1 inch) squares and place in a large pan full of cold water together with the strips of belly. Bring to the boil and simmer for 5 minutes, then drain and refresh under the cold tap.
  3. When the meat has been marinating for 3½ hours, preheat the oven to 110°C/225°F/Mark ¼. Half an hour later when the meat has marinated for 4 hours add the drained pork (2) to the casserole together with the stock cubes. Stir well and season with 2 teaspoons coarse salt. Add enough cold water to bring the level of the marinade 2 cm (1 inch) above the meat, and cover the casserole. Mix the flour with cold water in a bowl and seal the casserole with the resulting paste. Put the sealed casserole in the oven and forget about it for 3 hours.
  4. To serve, you have only to remove the sealing crust, throw away the bouquet garni, remove any excess fat with a spoon and taste for seasoning. The stew should be served very hot, in soup plates, with garlic bread made in the following way.

Recommended wines

  • Full-bodied red wines (Bandol, Coteaux d’Aix, Cornas or Saint-Joseph Côtes du Rhône)