Lamb is one of the most tasty meats and is used often in traditional French cuisine. This lamb stew recipe is simple and respects the intense flavor of this meat. Served with mashed potatoes makes a very full plate, and the parmesan gratin is the perfect touch. It is more palatable in winter, or perhaps a summer storm day!
Ingredients
80 ml Olive Oil
1 kg Lamb
1 sliced onion
2 cloves of garlic
2 tablespoons concentrated tomato
250 ml red wine
500 ml chicken broth
1 kg potatoes
80 g butter
125 ml milk
75 g grated parmesan
salt
pepper
Elaboration
Heat a large pot over high heat, add 2 tablespoons olive oil and brown the diced lamb. Operate in batches if necessary. Reserve the meat on a plate.
Add the remaining oil, onion and garlic and cook a few minutes. Pour the lamb in the pan, add the tomato paste. Cook 1 minute. Pour the wine and broth and bring to a boil. Reduce heat to low, cover and simmer 1 hour. Remove the cover and cook 30 minutes. The lamb must be tender.
Meanwhile, cook the potatoes in boiling salted water. When they are cooked, drain them and put them in the pan with the butter, milk, salt and pepper. Crush everything into a smooth puree.
Divide the lamb into 4 bowls, top with the mashed potatoes and parmesan cheese, place under a preheated grill and let broil 3-5 minutes.
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