Cocotte of Lamb and Proven\u00e7al Spaghetti<\/h2>\n

This hearty dish pairs tender lamb chops with the rustic flavors of Proven\u00e7al cuisine. A savory combination of fresh tomatoes, garlic, and Espelette pepper enriches the pasta, creating a satisfying one-pot meal perfect for any season.<\/div>\n <\/div>\n \n

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Servings <\/span>4<\/span> Servings<\/span><\/span><\/div>\n \n\n

Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>

Cook Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n

Equipment<\/h3>

• Large casserole dish, knife, cutting board, large spoon<\/div><\/li><\/ul><\/div>\n <\/div>\n \n

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  Ingredients<\/h3>

  • 8<\/span> Lamb Chops<\/span><\/li>
  • 3<\/span> Shallots<\/span> peeled and chopped<\/span><\/li>
  • 1<\/span> Onion<\/span> peeled and chopped<\/span><\/li>
  • 3<\/span> Garlic Cloves<\/span> peeled and minced<\/span><\/li>
  • 3<\/span> Tomatoes<\/span> peeled and diced (blanched for easier peeling)<\/span><\/li>
  • 4<\/span> Tablespoons<\/span> Olive Oil<\/span><\/li>
  • 250<\/span> Grams<\/span> Spaghetti<\/span> 8.82 oz<\/span><\/li>
  • 150<\/span> Milliliters<\/span> White Wine<\/span> 5.37 oz <\/span><\/li>
  • 1<\/span> Chicken Broth Cube<\/span><\/li>
  • 2<\/span> Sprigs Thyme<\/span><\/li>
  • 1<\/span> Handful Italian Parsley<\/span> finely chopped<\/span><\/li>
  • 1<\/span> Teaspoon<\/span> Espelette Chili Pepper<\/span><\/li>
  • Salt<\/span> to taste<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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    Instructions<\/h3>

    • Prepare the Ingredients: <\/strong>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.<\/span><\/div><\/li>
    • Season and Sear the Lamb:<\/strong> 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\u20134 minutes per side until golden brown. Remove and set aside.<\/span><\/div><\/li>
    • Saut\u00e9 the Aromatics:<\/strong> Add the onion, shallots, and garlic to the casserole dish. Reduce heat to medium and cook for 5\u20137 minutes until softened.<\/span><\/div><\/li>
    • Incorporate Tomatoes and Deglaze: <\/strong>Add the diced tomatoes and cook for 3\u20135 minutes until they release their juices. Pour in the white wine and allow it to reduce by half, about 4\u20135 minutes.<\/span><\/div><\/li>
    • Simmer with Pasta:<\/strong> 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.<\/span><\/div><\/li>
    • Adjust and Finish: <\/strong>Check the seasoning and adjust as needed. Sprinkle with thyme and parsley before serving.<\/span><\/div><\/li><\/ul><\/div><\/div>\n

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      Video<\/h3>