Seared Lamb Medallions with Asian Flavours
The following recipe for seared lamb medallions with an Asian inspired tamari-ginger glaze is a happy consequence that I almost butchered. It wasn’t a special occasion, but I had a menu plan to pair with a red wine blend from Domaine de la Citadelle – Gouverneur Saint-Auban Rouge. The result …
The following recipe for seared lamb medallions with an Asian inspired tamari-ginger glaze is a happy consequence that I almost butchered. It wasn’t a special occasion, but I had a menu plan to pair with a red wine blend from Domaine de la Citadelle – Gouverneur Saint-Auban Rouge. The result …
Roasted Leg of Lamb with Rosé Glaze
This recipe for Roast Leg of Lamb with Rosé Glaze was created by Virginie Bonvalet who lives in England but grew up with rosé on the dinner table. Born in Provence Virginie is a great cook and storyteller. She created this recipe for an Easter meal with the Mirabeau Team.
This recipe for Roast Leg of Lamb with Rosé Glaze was created by Virginie Bonvalet who lives in England but grew up with rosé on the dinner table. Born in Provence Virginie is a great cook and storyteller. She created this recipe for an Easter meal with the Mirabeau Team.
Slow-Cooked Lamb Shank (Souris d’Agneau)
Slow-cooked lamb (agneau) dishes are typical on menus in Provence. You see sheep herds grazing in farmers fields or often free-range in the hills of the Alpilles, Luberon, Var and Haute Alpes de Provence.
Slow-cooked lamb (agneau) dishes are typical on menus in Provence. You see sheep herds grazing in farmers fields or often free-range in the hills of the Alpilles, Luberon, Var and Haute Alpes de Provence.
Provencal Daube Lamb Stew with Côte du Rhône Wine
A Provencal daube is like most stews, easy to prepare and best if left to cook slowly for a long period until the meat is tender.
A Provencal daube is like most stews, easy to prepare and best if left to cook slowly for a long period until the meat is tender.
Provencal Lamb Stew Daube with White Wine
A daube refers to a slow-cooked meat stew. The ingredients always include wine, in this case, a white, herbs found in Provence, and usually lamb. Although, daube can easily be prepared with beef or even pork..
A daube refers to a slow-cooked meat stew. The ingredients always include wine, in this case, a white, herbs found in Provence, and usually lamb. Although, daube can easily be prepared with beef or even pork..
Slow-Cooked Spring Lamb and Fresh Peas
Spring lamb and fresh peas will always be my go-to recipe for Easter. This combination is the culinary equivalent of putting away your winter coats. Fortunately, now that I live on the French Riviera, I no longer have to worry about heavy winter jackets. In Provence, the lamb is grass-fed and delicious.
Spring lamb and fresh peas will always be my go-to recipe for Easter. This combination is the culinary equivalent of putting away your winter coats. Fortunately, now that I live on the French Riviera, I no longer have to worry about heavy winter jackets. In Provence, the lamb is grass-fed and delicious.
Lamb Stew with Root Vegetables (Navarin d’Agneau)
Local free-range lamb is easy to find in Provence, so there are many typical dishes that you will find on menus. Navarin d’Agneau is a traditional slow-cooked stew made with root vegetables.
Local free-range lamb is easy to find in Provence, so there are many typical dishes that you will find on menus. Navarin d’Agneau is a traditional slow-cooked stew made with root vegetables.
Persian-spiced Lamb Shanks
Great lamb is easy to find in Provence, most of which is organic, and grass-fed. This recipe, for Persian-spiced Lamb Shanks, brings together the best of this complex middle-eastern cuisine. The flavours of Persia combine sweet, sour, savoury, hot, floral, and earthy into a subtle taste explosion.
Great lamb is easy to find in Provence, most of which is organic, and grass-fed. This recipe, for Persian-spiced Lamb Shanks, brings together the best of this complex middle-eastern cuisine. The flavours of Persia combine sweet, sour, savoury, hot, floral, and earthy into a subtle taste explosion.
Provencal Lamb Chops with Honey and Moroccan Couscous
This main course of lamb chops brushed with lavender honey invokes images (and flavours) of lazy summer days in Provence. The roasted lamb is paired with a Moroccan spiced salad that can you can easily prepare in advance.
This main course of lamb chops brushed with lavender honey invokes images (and flavours) of lazy summer days in Provence. The roasted lamb is paired with a Moroccan spiced salad that can you can easily prepare in advance.
A Spring Recipe for Herbes de Provence Crusted Lamb Lollipops
This recipe for herbes de Provence crusted lamb lollipops almost defines the classic flavours of Spring – local lamb, fresh herbs and market vegetables. I call this garrigue-crusted lamb as the topping is made with fresh herbs that you typically find in the hills of Provence. Start the preparation with the oven-roasted tomatoes as that takes a while. During that time prepare the lamb and fresh spring vegetables of your choice.
This recipe for herbes de Provence crusted lamb lollipops almost defines the classic flavours of Spring – local lamb, fresh herbs and market vegetables. I call this garrigue-crusted lamb as the topping is made with fresh herbs that you typically find in the hills of Provence. Start the preparation with the oven-roasted tomatoes as that takes a while. During that time prepare the lamb and fresh spring vegetables of your choice.
