Lamb Provencal by Paula Marty
This is a hearty lamb Provencal country dish that includes all the flavours typical for the region. It’s a recipe that has been handed down for generations and
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Kitchen scale
- Spoon
- Peeler
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
- Olive oil
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