Lamb provincial

I discovered this recipe while in travelling in the provence. You would find thym and rosmary abunduntly in the wilderness, so it was always a nice thing to know that you get fresh herbs for your menu that day. No need to buy them at the supermarket. It is of course essential to know how the herbs look like and not getting the wrong plant. …

Serves 2:

• 400g Lamb (cut in cubes)
• 1 twig Rosmary
• 3 twigs Thym
• Garlic, 2-3 cloves chopped
• 1 onion, sliced / chopped
• 1 Tomato (400g, peeled – can)
• black Olives, 2 tbsp,
• Parsley
• Salt, Pepper to taste
• Wine

Method

Heat the oil in the pan, fry onions till glassy. Add garlic. Add the lamb pieces and brown it on high heat. Add the herbs. Once brown, add a dash of wine (beer does the trick too). Turn down the fire and add tomatos and olives. Contunue cooking on small fire for about 15 minutes. Add salt and pepper to taste. Serve with parsley while hot.

Baguette and red wine fits perfect to this meal. Alternative, rice.

PS: Of course, if time lets, the longer you cook, the better it will taste. Best it to eat it the next day