Table of Contents

Lamb Stew from Southern France: A Taste of Provence

The scent of rosemary and thyme always transports me back to a tiny bistro nestled in the hills of Provence. I remember the owner, a stout woman named Madame Dubois, ladling steaming bowls of lamb stew, its aroma a heady mix of wine, spices, and slow-cooked meat. It was a dish that seemed to capture the very soul of the region – rustic, hearty, and utterly unforgettable. This recipe is my humble attempt to recreate that magic, to bring a little piece of Southern France to your table.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Servings: 10
Yields: 10 bowls
Dietary Type: Dairy-Free

Ingredients

3 1/2 lbs leg of lamb, with bone (5 lbs bone-in)
1/3 cup fine rice flour or 1/3 cup cornflour, sifted
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon mustard powder
1/4 cup olive oil
2 large sweet onions, halved and sliced
1 garlic clove, minced
5 carrots, peeled and sliced into coins
3 stalks celery, sliced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon cinnamon
1/2 teaspoon allspice
750 ml merlot or 750 ml Burgundy wine
1 1/2 cups chicken broth
2 tablespoons tomato paste
2 sprigs fresh thyme
1/2 lemon, zest of
8 garlic cloves, halved
20 prunes, halved
30 dried apricots, halved
Salt and pepper, to taste

Equipment Needed

Heavy Dutch oven
Mallet
Knife
Cutting board
Measuring cups and spoons
Whisk

Instructions

Begin by preparing the lamb. Slice the lamb meat off the bone and cube it into approximately 1-inch pieces.
Using a mallet, crack the bone in a few places to release its marrow and flavor. Set the bone aside.
In a dish, whisk together the 1/3 cup rice flour (or cornflour), 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1/2 teaspoon mustard powder. This mixture will be used to dredge the lamb, creating a light crust during searing.
Dredge the cubed lamb meat in the flour mixture, ensuring each piece is lightly coated. Shake off any excess flour.
Heat 3 tablespoons of the 1/4 cup olive oil in a heavy Dutch oven over medium-high heat. It’s important to use a heavy pot, like a Dutch oven, to ensure even heat distribution and prevent scorching.
Fry the meat in batches until well browned on all sides. Do not overcrowd the pot; working in batches ensures proper searing and prevents the meat from steaming. Remove the browned meat to a plate and set aside.
Add the remaining olive oil to the pot. Then, stir in the 2 large sweet onions (halved and sliced), 1 minced garlic clove, 5 carrots (peeled and sliced into coins), and 3 sliced celery stalks.
Cook the vegetables for 5 minutes over medium flame, stirring occasionally until they begin to soften.
Add all the spices: 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 teaspoon ground ginger, 1 teaspoon paprika, 1 teaspoon cinnamon, and 1/2 teaspoon allspice.
Continue to cook for a couple of minutes, stirring constantly, until the spices become fragrant. This process, known as “blooming” the spices, releases their essential oils and enhances their flavor.
Add the lamb back to the pot, along with the cracked bone.
Pour in the 750 ml merlot (or Burgundy wine) and 1 1/2 cups chicken broth. The wine adds depth and richness to the stew, while the chicken broth provides moisture and helps to create a flavorful sauce.
Stir in the 2 tablespoons tomato paste, 2 sprigs fresh thyme, 1/2 lemon zest, 8 halved garlic cloves, 20 halved prunes, and 30 halved dried apricots. The tomato paste adds acidity and body to the sauce, while the thyme, lemon zest, garlic, prunes, and apricots contribute to the stew’s complex flavor profile.
Season generously with salt and freshly ground black pepper. Remember to taste and adjust the seasoning as needed.
Cover the pan with a lid and cook over a gentle heat for 2 hours, or until the lamb is tender and easily shredded with a fork. This slow cooking process allows the flavors to meld and the meat to become incredibly succulent.
Remove the bone from the pot. Discard the bone, or if you’re feeling ambitious, you can scrape off any remaining meat and marrow to add back to the stew.
Cook, uncovered, for 30 minutes longer. This allows the sauce to reduce and thicken slightly, intensifying the flavors even further.
Serve hot over brown rice, Israeli couscous, or your favourite ancient grain. Garnish with fresh parsley or thyme, if desired.

Expert Tips & Tricks

Browning the lamb properly is crucial for developing a rich, deep flavor. Don’t be tempted to skip this step!
If you don’t have rice flour or cornflour, you can use all-purpose flour, but the texture might be slightly different.
Adjust the spices to your liking. If you prefer a spicier stew, add a pinch of cayenne pepper or a dash of hot sauce.
For a richer flavor, use homemade chicken broth instead of store-bought.
The stew can be made ahead of time and refrigerated for up to 3 days. The flavors will actually improve over time.
If the sauce is too thin, you can thicken it by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the stew during the last 15 minutes of cooking.

Serving & Storage Suggestions

Serve this Lamb Stew from Southern France hot, ladled generously over a bed of fluffy brown rice, pearled couscous, or another grain of your choice. A side of crusty bread is perfect for soaking up the delicious sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the stew in individual portions for up to 2 months. Reheat gently on the stovetop or in the microwave until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	589.4 kcal	N/A
Calories from Fat	249 g	42%
Total Fat	27.8 g	42%
Saturated Fat	10.1 g	50%
Cholesterol	106.4 mg	35%
Sodium	441.7 mg	18%
Total Carbohydrate	40.3 g	13%
Dietary Fiber	5.4 g	21%
Sugars	22.4 g	N/A
Protein	33 g	66%

Variations & Substitutions

For a richer stew, use lamb shanks instead of leg of lamb. They require a longer cooking time but are incredibly flavorful.
If you don’t have merlot or Burgundy wine, you can substitute with another dry red wine, such as Cabernet Sauvignon or Pinot Noir. You can also use beef broth instead of wine, but the flavor will be different.
Add other vegetables to the stew, such as potatoes, parsnips, or turnips.
For a spicier stew, add a pinch of cayenne pepper or a dash of harissa paste.
If you don’t have dried prunes or apricots, you can substitute with other dried fruits, such as raisins, figs, or cranberries.

FAQs (Frequently Asked Questions)

Q: Can I make this stew in a slow cooker?
A: Yes, you can. Brown the meat and vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: Can I freeze this stew?
A: Absolutely! Allow the stew to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q: What if I don’t have fresh thyme?
A: You can use dried thyme instead. Use about 1 teaspoon of dried thyme for every tablespoon of fresh thyme.

Q: Can I add potatoes to this stew?
A: Yes, you can add potatoes. Peel and cube the potatoes and add them to the stew during the last hour of cooking.

Q: Can I use bone-in lamb shoulder instead of leg of lamb?
A: Yes, lamb shoulder is a great alternative. It’s often more economical and becomes incredibly tender during the long cooking process. Be sure to adjust cooking time as needed to ensure the meat is falling-off-the-bone tender.

Final Thoughts

I hope this recipe inspires you to create your own version of this classic Southern French stew. It’s a dish that’s perfect for a cozy night in, a special occasion, or any time you want to bring a little bit of Provence to your table. Don’t be afraid to experiment with different ingredients and flavors to make it your own. And most importantly, enjoy the process of cooking and sharing this delicious meal with your loved ones. Bon appétit!

Lamb Stew from Southern France Recipe