Name: Lamb provencal recipe
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: Serves: 6–8
Cuisine: French
Ingredients: 2 cloves garlic, peeled; Half a leg or shoulder of lamb, on the bone, part-boned or boned and rolled (about 1.25kg/2½lb); 2 medium onions, peeled and cut into thinnish wedges; 2 large heads of fennel; Salt and ground black pepper; 4 tbs olive oil; 400g (14oz) midi plum tomatoes; 100g (3½oz) kalamata olives, or your favourite olives; A few parsley leaves; 1 tbs balsamic vinegar

Nutrition Per Portion

RDA

Calories

254 Kcal

13%

Fat

16 g

23%

Saturated Fat

5 g

25%

By GoodtoKnow

published 2 October 2018

Lamb Provençal recipe is very easy make for your Sunday lunch - especially when Easter Sunday comes around and when you have the whole family gathered together for a delicious lunch. Luscious ripe tomatoes are cooked down to form a delicious sauce.

Ingredients

2 cloves garlic, peeled
Half a leg or shoulder of lamb, on the bone, part-boned or boned and rolled (about 1.25kg/2½lb)
2 medium onions, peeled and cut into thinnish wedges
2 large heads of fennel
Salt and ground black pepper
4 tbs olive oil
400g (14oz) midi plum tomatoes
100g (3½oz) kalamata olives, or your favourite olives
A few parsley leaves
1 tbs balsamic vinegar

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Method

Set the oven to 180°C/350°F/Gas Mark 4. Slice 1 garlic clove and insert slices into the skin of the lamb. Put the lamb in a roasting tin, or large casserole, with the onion wedges and thinnish slices of fennel (along with the trimmings to add flavour). Season well. Spoon the oil over the meat and vegetables. Roast for 1¼ hrs. Stir the vegetables around the meat a couple of times during cooking.
After 1¼ hrs, add the whole tomatoes and the olives and cook for another 30-40 mins, until the meat and vegetables are tender and the tomatoes just beginning to split. Sprinkle with parsley leaves and the vinegar.
Carve the meat for serving with the vegetables.

Top Tip for making Lamb provencal

Whichever cut of meat you want to use, calculate the cooking time for the meat at 30 mins per 500g (1lb), plus 30 mins.

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