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Lamb with chopped olives

Lamb with chopped olives

Ingredients for about  5 persons :

  • 1 kg leg  (or 1 shoulder) of lamb
  • ½ litre of white wine
  • 2 onions
  • 2 carrots
  • 50 gr black olives,treated and chopped 
  • 100 gr of salt pork
  • salt, pepper, olive oil, flour
  • puff pastry

Remove the bones of  the lamb and cut it into pieces (size of an egg).

Leave it to marinate for one night in ½ litre of white wine with 2 thinly sliced onions,  2 diced carrots, salt, peppercorns.

On the next day drain and keep the marinade, separate the vegetables from the meat.

Fry the meat in a bit of olive oil, sprinkle with flour and then deglaze with the marinade, stir and wait until the marinade has reduced and thickened a little.

Place in the bottom of a clay (or cast iron) cooking pot half of the vegetables, the black chopped olives, the salt pork, then the meat , and then again another  layer of  vegetables, olives and saltpork, and at last add the marinade (eventually add a little of white wine  to cover it all).

Fix the lid of the pot with  a cordon of puffy pastry.

Cook in the oven at 145 ° for 2h30.

This dish  can be presented in individual cocottes , covered with a puffy pastry and baked until the pastry is done  (a nice «mushroom » has to be formed).

Serve with fresh pasta …. or better with small German wheat. 

Have a delicious meal !!!

This recipe was created by  Bernard,  Logis chef  of the restaurant La Table d'Honorine - hôtel The Saint Marc   in Mollans sur Ouvèze. A typical Provencal  mansion where you can enjoy our tasteful regional food


Mme Deuwille

Le Saint Marc
26170 Mollans sur Ouvèze

Phone : +33 (0)4 75 28 70 01
Fax : +33 (0)4 75 28 78 63


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