Daube d’Avignon

Lamb, Vegetable, and Herb Stew

Preparation info
  • For

    6

    People
    • Difficulty

      Medium

Appears in

By Mireille Johnston

Published 1990

  • About

This hearty dish does not need an expensive cut of lamb or rare fresh vegetables, yet it is very special. It must marinate overnight before cooking. It freezes well and reheats beautifully, so make a generous amount. Serve with a fresh mixed green salad and a robust white wine.

Ingredients

  • 1 4-pound lamb shoulder, cut into 2-inch cubes
  • 3 carrots, thickly sliced
  • 3

Method

Place the lamb (and bones if you have them—they will give additional flavor), carrots, onions, and the olive. oil in a large bowl. Sprinkle with the rosemary, thyme, bay leaves, orange rind, and salt and pepper and refrigerate overnight. Also soak the beans overnight in 3 cups of water.

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