Cocotte of Lamb and Provençal Spaghetti
This Cocotte of Lamb and Provençal Spaghetti is where the heart of Italy meets the soul of Provence! With tender lamb chops simmered in a flavorful blend of garlic, fresh tomatoes, and white wine, this dish beautifully combines the rustic essence of Provençal cuisine with the comforting familiarity of Italian pasta. A sprinkling of thyme and Espelette pepper adds the perfect finishing touch, making this a warm, hearty dish to savor all year round. Perfect for those who love culinary travels on a plate! 🌍🍷🍝
Cocotte of Lamb and Provençal Spaghetti
This hearty dish pairs tender lamb chops with the rustic flavors of Provençal cuisine. A savory combination of fresh tomatoes, garlic, and Espelette pepper enriches the pasta, creating a satisfying one-pot meal perfect for any season.
Ingredients
- 8 Lamb Chops
- 3 Shallots peeled and chopped
- 1 Onion peeled and chopped
- 3 Garlic Cloves peeled and minced
- 3 Tomatoes peeled and diced (blanched for easier peeling)
- 4 Tablespoons Olive Oil
- 250 Grams Spaghetti 8.82 oz
- 150 Milliliters White Wine 5.37 oz
- 1 Chicken Broth Cube
- 2 Sprigs Thyme
- 1 Handful Italian Parsley finely chopped
- 1 Teaspoon Espelette Chili Pepper
- Salt to taste
Instructions
- Prepare the Ingredients: Peel and chop the shallots, onion, and garlic. Blanch the tomatoes by placing them in boiling water for 30 seconds, then transferring them to cold water. Peel and dice the tomatoes. Wash and finely chop the parsley.
- Season and Sear the Lamb: Sprinkle the lamb chops with salt and Espelette pepper. Heat 3 tablespoons of olive oil in a large casserole dish. Sear the lamb chops over medium-high heat for about 3–4 minutes per side until golden brown. Remove and set aside.
- Sauté the Aromatics: Add the onion, shallots, and garlic to the casserole dish. Reduce heat to medium and cook for 5–7 minutes until softened.
- Incorporate Tomatoes and Deglaze: Add the diced tomatoes and cook for 3–5 minutes until they release their juices. Pour in the white wine and allow it to reduce by half, about 4–5 minutes.
- Simmer with Pasta: Return the lamb chops to the casserole dish. Add enough water to cover the ingredients and crumble the chicken broth cube into the liquid. Bring the liquid to a boil, then add the spaghetti. Sprinkle with an additional pinch of Espelette pepper and salt. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally. Add water if necessary to prevent drying.
- Adjust and Finish: Check the seasoning and adjust as needed. Sprinkle with thyme and parsley before serving.
