Lamb Sautéed with Green and Black Olives

Sauté d’agneau aux deux olives

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

This is a recipe from the Gard; the lamb of the region is pastured on the causses or limestone plateaux which produce meat that is lean and full of the flavours of wild herbs.


  • 1 shoulder of lamb, boned
  • 1-2 tbsp flour
  • 3 tbsp


Trim the outside fat off the meat, then cut it into large pieces. If it is fatty, remove any large seams of fat. Roll the pieces of meat in the flour. Heat the olive oil in a large casserole and brown the meat, a few pieces at a time. Remove to a plate and keep on one side. If the bottom of the pan is too burned, wipe it out and add more oil. Put in the lardons, onions and garlic and let them s