Provençal Lamb Stew with Basil
Ingredients
- 1 1/2 pounds trimmed boneless lamb shoulder, cut into 1-inch pieces
- Salt and freshly ground pepper
- 5 tablespoons extra-virgin olive oil
- 2 large shallots, finely chopped
- 3 anchovy fillets, chopped
- 1 tablespoon minced rosemary
- 5 garlic cloves, minced
- 1 pound baby red potatoes, halved
- 1 cup dry rosé
- 1/2 cup pitted green olives
- 3 tablespoons chopped basil
Organization Tags
Tags easily organize your Recipe Library
Comments