Saute Dagneau A La Provencale Marmiton

Are you in the mood for a classic French dish that will transport you straight to the countryside of Provence? Look no further than saute dagneau a la provencale marmiton! This lamb saute is bursting with the flavors of the South of France and is sure to impress your dinner guests.

Ingredients:

• 2 lbs lamb, cut into cubes
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 tomatoes, diced
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Remove the lamb from the skillet and set aside.
4. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
5. Add the bell peppers and cook for another 3 minutes.
6. Add the diced tomatoes, white wine, chicken broth, thyme, rosemary, salt, and pepper.
7. Bring the mixture to a boil and then reduce the heat to low.
8. Return the lamb to the skillet and stir to combine.
9. Cover the skillet and simmer for 30 minutes.
10. Remove the lid and simmer for an additional 10 minutes, or until the sauce has thickened.
11. Serve hot and enjoy!

Nutritional Information:

Serving Size: 1/4 of recipe
Calories: 420
Fat: 20g
Carbohydrates: 12g
Protein: 42g

Cooking Time:

Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes

Equipment:

• Large skillet
• Cutting board
• Sharp knife
• Measuring cups and spoons

Serving Suggestions:

This saute pairs perfectly with a crusty baguette and a glass of red wine. For a complete meal, serve with a side salad or roasted vegetables.

Variations:

If you don’t have lamb on hand, you can substitute beef or pork. For a vegetarian option, you can use mushrooms or tofu instead.

Substitutions:

• If you don’t have white wine, you can use chicken broth or vegetable broth instead.
• If you don’t have fresh tomatoes, you can use canned tomatoes instead.
• If you’re not a fan of bell peppers, you can substitute zucchini or eggplant instead.

Storage:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Tips:

• Make sure to brown the lamb on all sides before removing it from the skillet.
• Don’t skip the step of simmering the saute with the lid on – this helps to tenderize the lamb and infuse the flavors.
• You can adjust the amount of herbs and spices to your liking.

Notes:

This recipe is adapted from the popular French cooking website Marmiton. It’s a classic dish that is perfect for entertaining or for a special dinner at home.

Frequently Asked Questions:

• Can I make this recipe in advance? Yes, you can make this recipe up to a day in advance and reheat it before serving.
• Can I freeze this recipe? Yes, you can freeze leftovers in an airtight container for up to 3 months.
• Can I use bone-in lamb for this recipe? Yes, you can use bone-in lamb, but you will need to adjust the cooking time accordingly.

Final Thoughts:

Saute dagneau a la provencale marmiton is a true French classic that is sure to impress. The combination of tender lamb, sweet bell peppers, and fragrant herbs is simply irresistible. Whether you’re serving it for a special occasion or just for a cozy night at home, this dish is sure to become a favorite. So go ahead and give it a try – your taste buds will thank you!