Last week, along with the leg of lamb we picked up for our holiday meal, we picked up some stewing lamb. So, when I made the Veloute, I also  made a lamb stew. It was savoury and made a fantastic take along to work during the week. If you’re into crusty breads, insert here.

Savoury Lamb Stew


  • 2lbs local stewing lamb, cut into cubes
  • 1tbsp Emeril’s Essence (I made a bit to have around, recipe below)
  • 2 tbsp olive oil
  • 1/2c onion, chopped
  • 1/2c sweet potato, diced
  • 1/2c carrot, chopped
  • 1tbsp garlic, minced
  • 1/2c tomato, peeled, seeded and chopped
  • 1tbsp herbes de Provence (modified recipe below)
  • 1/2tsp salt
  • 1/4tsp black pepper
  • 1c dry red wine
  • 3c lamb or beef stock


Toss the lamb with Emeril’s Essence, using your hands to press the spice mix onto the meat.  Heat the oil in a large sauce pan, add the meat and cook until brown, stirring; about 5 minutes. Remove the meat with a slotted spoon and set aside.

Add onion, potato and carrot to the pan.  Stir and cook for 3 minutes. Add garlic and cook an additional minute.

Add tomatoes, herbes de Provence, salt, pepper and red wine to the pan. Bring to a boil. Cook until reduced by half, stirring to deglaze the pan.

Add lamb and stock to the pan and return to a boil. Reduce heat and simmer at medium low for about 35 minutes, until the meat is tender.

Emeril’s Essence

  • 1 1/4 tbsp paprika
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 1/2 tbsp fresh ground black pepper
  • 1/2 tbsp onion powder
  • 1/2 tbsp cayenne
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried thyme

Combine ingredients. Store in airtight container.

Herbes de Provence


  • 2 tbsp dried thyme
  • 2 tbsp dried marjoram
  • 2 tbsp dried savoury
  • 1 tbsp dried oregano
  • 1/2 tbsp dried rosemary
  • 1/2 tsp dried lavender blossoms (I was lacking this and so added 2 scants drops of agave nectar to the stock)