Apr 05 2014

Lamb provincial – Outdoor Cooking Recipe

By Chris

I created this outdoor cooking recipe while we were in the Provence. I love using local herbs and spices as we travel to each country. Thym and Rosemary shrubs grow abundantly in the french wilderness, which was a great alternative if you use these herbs regularly for your meal. Freshly harvested, these shrubs has plenty of etheric oil and gives meats a pleasant, pungent taste. Both these plants can be hung to dry, so if you have excess amount, hang them up to air dry and use them the next day.

Serves 2:

Ingredients:

400g Lamb (cut in cubes)
1 twig Rosemary
3 twigs Thyme
Garlic, 2-3 cloves chopped
1 onion, sliced / chopped
1 Tomato (400g, peeled – can)
black Olives, 2 tbsp,
10 dried Dates (optional)
Parsley
Salt, Pepper to taste
Wine

Method:

Heat the oil in the pan, fry onions till they start to look transparent. Add garlic. Then the lamb and brown it on high heat. Add the herbs. Once brown, add a dash of wine (beer does the trick too, but too much can make the food bitter!). Turn down the fire and add tomatoes and olives. continue cooking on small fire for about 15 minutes. Add salt and pepper to taste. Serve with parsley while hot.

A fresh baguette from the Patesserie and red wine makes a perfect meal in the evening. Alternatively, rice or couscous goes well too.

PS: The longer you cook, the better it will taste. Tastes actually best the next day.