Lamb Ragout Provençale

Name: Lamb Ragout Provençale
Cuisine: French
Ingredients: 3 Tbsp. salad or olive oil; 2 lbs. boneless shoulder of lamb; 3 Tbsp. salad or olive oil; 2 small, slender zucchini, sliced but unpeeled (see note); salt and freshly milled pepper to taste; salt and freshly milled pepper to taste; 1 tsp. dried thyme (if you have fresh thyme, use 2 Tbsp. added during last 15 minutes of cooking); 10-15 small, pitted olives, black or green or a mixture of the two; 10-15 small, pitted olives, black or green or a mixture of the two; 10-15 small, pitted olives, black or green or a mixture of the two; ½ cup dry vermouth or white wine; ½ cup dry vermouth or white wine; 1 small bay leaf; 1 tsp. dried thyme (if you have fresh thyme, use 2 Tbsp. added during last 15 minutes of cooking); 1 cup onions, thinly sliced; 2 cloves garlic, minced; 1 Tbsp. flour; 1 1-lb. can stewed tomatoes (2 cups)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Although this stew never came closer than Central Park West to the thyme- and lavender-scented fields of Provence, I did borrow many of the robust and distinctive flavors of that region. We ate very little lamb when I was a child. And when we did it was apt to be a wizened chop or a brown-to-the-bone leg soused with green mint sauce. So I banished these memories with olives, garlic, thyme, onions, zucchini, and wine with my lamb.

Ingredients

Europe
France
Main course

Ingredients

Method