Lamb With Olives
Meat stews are a hallmark of Corsican cooking, and with good reason: The herbs that go into them are the same ones that the animals graze on, creating a unique layering of flavors.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Ladle
- Colander
- Spider strainer
- Fine-mesh sieve
- Kitchen scale
- Mixing bowl
- Spoon
- Spatula
Ingredients
- 2 Tbsp. lard or vegetable shortening
- 4 oz. salt pork, cubed
- 1 medium yellow onion, peeled and chopped
- 2 medium cloves garlic, peeled and minced
- 2 lb. lamb shoulder (have butcher cut into medium pieces)
- 1 Tbsp. flour
- 2 Tbsp. tomato paste
- 1 cup red wine
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- Salt
- freshly ground black pepper
- 2 bay leaves
- 6 medium carrots, peeled, trimmed, and sliced
- 1⁄2 - 1 cups picholine or other good French or Italian green olives
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