Lamb with Nyons olives and herbs of Provence

A recipe full of authenticity, signed by our terroir of the Drôme Provençale: tender shoulder of lamb, herbs from the garrigue, black olives from Nyons AOP… A tribute to local richness and conviviality.

The little extra terroir
We favour – as in our restaurant – PDO olives from Nyons and local olive oil to underline the strong link with our territory.

Preparation

In a casserole dish, sauté the lamb pieces in olive oil until lightly browned.
Add the minced onions, let it melt gently, then stir in the garlic and tomatoes. Mix well.
Deglaze with the white wine, let it absorb without haste.
Pour in the broth, add the olives, herbs (thyme, rosemary, bay leaf), lightly salt (the olives are already salted), and season with pepper.
Cover and simmer over low heat for 1 hour 30 to 2 hours, until the meat is tender and the sauce is reduced. Stir occasionally.
Taste, adjust the seasoning if necessary. Cover off the heat and let stand for 10 minutes before serving.

List of ingredients

1.2kg boneless lamb shoulder, cut into chunks
200g black olives from Nyons PDO
3 sweet onions, minced
3 garlic cloves, minced
2 ripe tomatoes (or crushed)
20 cl dry white wine
30 cl vegetable stock
1 sprig of thyme
2 bay leaves
4 tbsp Nyons olive oil
Salt, pepper