Marinated lamb stew with tomatoes and olives (Estouffade de gigot d'agneau) from Backroad Bistros, Farmhouse Fare (page 274) by Jane Sigal

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Cognac for marc de Provence, country bread for French baguette, and bacon or unsmoked slab bacon for salt pork. Marinate lamb overnight. See recipe for red wine suggestions.

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