Lamb Provencal by Paula Marty - PILOT GUIDES

Ingredients

• 1kg small rock fish for the stock
• 1 kg potatoes, peeled and cut into quarters
• 1 shoulder of lamb cut into medium size pieces
• 20g of dried cepes (porcini mushrooms), soak in water
• 80g green olives
• 1 large onion, sliced
• Salt
• Pepper
• Provencal Bouquet garni (3 leaves each of thyme, rosemary and bay leaves)
• 3 cloves of garlic, peeled and squashed