Provencale Lamb

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4 portions


15 minutes


  • 6 steaks of lamb ¾ in (2 cm) thick (shoulder) 
  • 3 tbsp (45 ml) fat (vegetable oil and butter) 
  • ½ cup (125 ml) dry white wine
  • Provencale sauce (from market or homemade)
Provencale sauce:
  • 4 tomatoes, peeled, seeded and cut into quarters 
  • ½ tsp (3 ml) sugar 
  • 4 tbsp (50 ml) butter 
  • 1/3 cup (75 ml) chopped shallots 
  • 3 cloves of garlic, pressed 
  • ½ cup (125 ml) dry white wine 
  • ¼ cup (60 ml) fresh parsley, chopped 
  • Salt and pepper


  1. Remove excess fat from the meat. 
  2. In a heavy skillet, heat the oil and butter and brown the meat on both sides. 
  3. Lower the heat, add the white wine, cover and simmer at low heat for approximately 15 minutes or until the meat is tender. 
  4. Serve with provencale sauce.
Provencale sauce:
  1. Melt half the butter in a heavy skillet. 
  2. Cook the shallots and tomatoes over low heat for 5 minutes, without browning them.
  3. Add the wine, sugar and seasonings. 
  4. Simmer and allow to reduce, 15 to 20 minutes. 
  5. Add the rest of the butter, slowly melting it without boiling. 
  6. Check the seasoning.

Chef’s Tip

This sauce is also excellent with Quebec lamb chops or with a fondue. If you opt for shoulder, simmer over low heat for optimal tenderness.