Bergerie De La Bastide Recipe

Marinate the lamb

Pat the lamb pieces dry with paper towels. In a large bowl combine sliced garlic, chopped rosemary, thyme, sea salt, black pepper and 2 tablespoons of olive oil. Rub the mixture over the lamb, pressing the garlic into the meat. Cover and refrigerate for at least 2 hours or overnight for best flavor.

Brown the lamb

Remove lamb from refrigerator 30 minutes before cooking to come toward room temperature. Preheat the oven to 160°C (320°F). Heat a large heavy (ovenproof) Dutch oven over medium-high heat and add remaining 2 tablespoons olive oil. Working in batches if necessary, sear the lamb pieces until well-browned on all sides, about 3–4 minutes per side. Transfer browned lamb to a plate.

After browning all pieces, pour 120 ml white wine into the pot and scrape up any browned bits with a wooden spoon; let reduce by half, about 2–3 minutes. Return lamb to the pot.

Prepare the vegetables

In the same pot used to brown lamb, add the onion wedges, carrots and celery. Sauté over medium heat for 5–7 minutes until softened and beginning to color, stirring to pick up fond from the bottom. If using anchovies, add them now and stir until they dissolve into the vegetables.

Stir in the chopped tomatoes and tomato paste and cook 2 minutes to combine. Pour in the additional 120 ml white wine to deglaze further, scraping the bottom. Add the stock and bay leaves and bring to a gentle simmer.

Nestle the browned lamb pieces back into the braising liquid so pieces are partially submerged. Cover the pot with its lid and transfer to the preheated oven. Braise for 2 to 2 1/2 hours until lamb is tender and nearly falling off the bone.

Add potatoes

After the lamb has braised for about 1 1/4 to 1 1/2 hours, remove the pot from the oven and add the halved potatoes and olives, pushing them into the liquid beside the lamb. Recover and return to the oven for the remaining time so potatoes become tender and absorb flavors, about 45–60 minutes more.

Reduce and finish the sauce

When lamb and potatoes are tender, carefully transfer the meat and vegetables to a warm platter and tent with foil. Place the pot on the stove over medium-high heat and bring the cooking liquid to a simmer. Skim any excess fat, then reduce the sauce by about a third, 6–8 minutes. Stir in the butter (optional) for a glossy finish, taste and adjust seasoning with coarse sea salt and freshly ground black pepper.

Serve

Spoon the sauce over the lamb and potatoes, sprinkle with chopped parsley and lemon zest. Serve family-style in the pot or on a platter so guests can help themselves.