Lamb Sautéed with Green and Black Olives from Sud de France by Caroline Conran
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.
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Ingredients
- salt, pepper
- 150 g stoned black olives
- 150 g stoned green olives
- 1 shoulder of lamb, boned
- 1-2 tbsp flour
- 3 tbsp olive oil
- 2-3 tomatoes, skinned or 300 g tinned tomatoes
- 3-4 sprigs of thyme
- 1 bay leaf
- 175 ml dry white wine
- 200 g lardons
- 2 large onions, finely chopped
- 2 large cloves garlic
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