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Provencal Lamb Daube Gedda

Provencal Lamb Daube ‘Gui Gedda’

Chef François de Mélogue
This slow-cooked daube is just the thing for cold winter nights. These wonderful aromas wafting through your kitchen as tender lamb cooks gently in a rich, savoury rose and herb-infused broth. And if you have the willpower not to eat it right away, it truly is best made a day in advance and then reheated upon serving.
Prep Time 1 hour
Cook Time 3 hours
Course Main Course
Cuisine French, Provencal
Servings 4 people



Ingredients for the Herbal Rosé Infusion:

  • 1 bunch Rosemary
  • 1 bunch Thyme
  • 4 Bay Leaves
  • 10 Juniper Berries
  • 10 Black Peppercorns
  • 1 segment Dried Orange Peel roughly 4 inches long
  • 1 bottle Rosé

Ingredients for the Lamb Stew:

  • ¼ cup Olive Oil
  • 10 Carrots peeled and thinly sliced
  • 1 Sweet Onion peeled and sliced
  • 2 Celery Ribs diced
  • 1 Leek cleaned and diced
  • 10 cloves Garlic sliced ‘good fellas’ thin
  • 3 lbs Boneless Lamb Shoulder cut into 1-inch cubes
  • 2 tsp Piment d’ville
  • 2 tsp Herbes de Provence
  • Sea Salt to taste
  • Black Pepper to taste
  • 2 tbsp Lavender Honey
  • 1 tsp Nutmeg freshly grated


Prepare Herbal Rosé Infusion:

  • Bring eight quarts of water to a boil with the rosemary, thyme, bay leaves, juniper berries, black peppercorns and dried orange peel.
  • Simmer 15 minutes
  • Then add the bottle of rosé.
  • Continue simmering until the infusion has reduced by fifty percent.
  • Strain out herbs, and save liquid for making the stew.

Prepare the Lamb Stew:

  • Sauté carrots, sweet onion, celery, leeks and garlic in olive oil.
  • Cook five to ten minutes, or until the vegetables are soft.
  • While vegetables are cooking, season lamb shoulder with piment d’ville, herbes de Provence, sea salt, pepper and lavender honey.
  • Sauté lamb shoulder in oil over high heat until browned, about seven minutes.
  • Then add lamb shoulder to vegetables, cover with Herbal Rosé Infusion.
  • Season with freshly grated nutmeg.
  • Bring to a boil.
  • Then reduce to a simmer and cook covered until tender, about 2 - 3 hours.
  • Serve the stew in large warmed bowls with mashed potatoes, roast potatoes, rice or nothing at all.


Dried oranges are a common element used in Provençal cooking. They are so easily made it almost embarrasses me to think I used to buy them. Simply peel an orange and hang the peel to dry in a breezy, cool and dry place for five days, or until fully dry. Lends an intense, concentrated orange flavour to everything it is cooked with.
Keyword Daube, Lamb, Stew
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