Ina Garten Lamb Provençal – Herb-Roasted, Rustic, and Full of Mediterranean Flavor

Ina Garten’s Lamb Provençal is a rustic and aromatic dish inspired by the bold, sun-drenched flavors of southern France. This recipe combines tender lamb with garlic, tomatoes, olives, white wine, and classic Provençal herbs like rosemary and thyme. Slow-roasted in the oven, the lamb becomes meltingly tender, while the vegetables create a rich, savory sauce.

Perfect for entertaining or a cozy Sunday dinner, this dish is hearty, elegant, and deeply satisfying.

What Is Ina Garten Lamb Provençal?

Lamb Provençal is a French country-style recipe where lamb is braised or slow-roasted with garlic, tomatoes, olives, white wine, and herbs. Ina Garten’s version uses a bone-in lamb shoulder or shank, seasoned generously and cooked low and slow until tender. It’s a one-pan meal that delivers depth of flavor with minimal fuss.

Other Ina Garten Recipes

• Ina Garten Cucumber Salad
• Ina Garten Tuna Avocado Salad
• Ina Garten Panzanella Salad

Reasons to Try Ina Garten Lamb Provençal

• Flavor-packed and aromatic – Garlic, herbs, and wine create a rich sauce
• Perfect for slow cooking – Lamb becomes fork-tender
• One-pot wonder – Simple prep, easy cleanup
• Elegant enough for company – Yet easy for weeknight meals
• Classic French comfort food – Rustic and deeply satisfying
• Naturally gluten-free – No flour or thickeners needed
• Make-ahead friendly – Tastes even better the next day

Ingredients Needed to Make Ina Garten’s Lamb Provençal

• 1 (4-5 lb) bone-in lamb shoulder or lamb shanks
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 6 cloves garlic, minced
• 1 cup dry white wine
• 1 (28-ounce) can whole peeled tomatoes, crushed by hand
• ½ cup pitted Kalamata or Niçoise olives
• 2 tablespoons tomato paste
• 2 teaspoons chopped fresh rosemary (or 1 tsp dried)
• 1 teaspoon fresh thyme leaves
• ½ teaspoon red pepper flakes (optional, for a mild kick)
• 1 bay leaf

Instructions to Prepare Ina Garten Lamb Provençal

Step 1: Season and sear the lamb

Preheat your oven to 325°F (165°C). Pat the lamb dry and season it generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb on all sides until browned—about 3–4 minutes per side. Transfer to a plate.

Step 2: Sauté aromatics

In the same pot, reduce heat to medium. Add the chopped onion and cook for 5–6 minutes until soft and golden. Stir in the garlic and cook for another 1–2 minutes until fragrant.

Step 3: Build the sauce

Pour in the white wine and scrape up any browned bits from the bottom of the pan. Stir in the crushed tomatoes, tomato paste, olives, rosemary, thyme, red pepper flakes, and bay leaf.

Step 4: Return lamb to the pot

Nestle the lamb back into the sauce. Spoon some of the liquid over the meat. Cover the pot tightly with a lid or foil.

Step 5: Slow-roast the lamb

Transfer the pot to the preheated oven and cook for 2½ to 3 hours, or until the lamb is fork-tender and falling off the bone.

Step 6: Serve with sauce

Remove the bay leaf. Taste and adjust seasoning as needed. Serve the lamb with plenty of the pan sauce and vegetables.

What Goes Well With Ina Garten Lamb Provençal

• Crusty French bread or baguette – For sopping up the sauce
• Creamy mashed potatoes or polenta – Balances the bold flavors
• Buttery egg noodles or couscous – A perfect base
• Steamed green beans or asparagus – Adds freshness to the plate
• A glass of red wine – Try Côtes du Rhône or Pinot Noir
• Roasted root vegetables – Complements the earthiness of the lamb
• Simple green salad with vinaigrette – For a light side

Key Tips for Making Ina Garten Lamb Provençal

• Use bone-in lamb – It adds flavor and richness to the sauce
• Sear well before roasting – Builds a deep, savory base
• Don’t skip the wine – It’s essential for flavor development
• Low and slow is key – Patience brings out the best texture
• Use high-quality olives – They add saltiness and complexity
• Taste sauce before serving – Adjust with salt, pepper, or more herbs if needed
• Let rest before serving – Gives juices time to settle

Creative Variations of Ina Garten Lamb Provençal

• Add halved baby potatoes – Turns it into a one-pot meal
• Use cherry tomatoes instead of canned – For a fresher take
• Include artichoke hearts or mushrooms – For added dimension
• Replace white wine with dry rosé – For a unique Provençal twist
• Add orange zest or lemon slices – Brightens up the flavor
• Try fresh oregano or marjoram – For a more herbal finish
• Make it in a slow cooker – Cook on low for 8 hours after searing

Storage Guidelines for Ina Garten Lamb Provençal

• Refrigerate leftovers in an airtight container – Lasts up to 3–4 days
• Store sauce and meat together – Keeps flavor intact
• Skim solidified fat before reheating – Optional, for a lighter sauce
• Let cool before refrigerating – Prevents condensation
• Avoid storing in cast iron – Transfer to a glass or plastic container

Reheating Tips for Ina Garten Lamb Provençal

• Stovetop: Reheat gently in a covered pot over low heat – Add a splash of broth or water if too thick
• Oven: Cover and reheat at 300°F (150°C) for 20–30 minutes – Great for larger portions
• Microwave: Heat in intervals, covered, stirring occasionally – Best for individual servings
• Do not boil – Lamb may dry out if overheated
• Add fresh herbs before serving again – To refresh the flavor

Nutritional Value (per serving, approx.)

• Calories: 480
• Protein: 32g
• Carbohydrates: 8g
• Fat: 32g
• Fiber: 2g
• Sugar: 4g
• Sodium: 620mg

A rich and satisfying entrée loaded with Mediterranean flair and heartiness.

FAQs

What cut of lamb is best for Ina Garten’s Lamb Provençal?

Bone-in lamb shoulder or lamb shanks are ideal. They’re flavorful and become tender after slow roasting, making them perfect for soaking up the Provençal-style sauce.

Can I make Ina Garten’s Lamb Provençal ahead of time?

Yes, this dish is excellent for making ahead. In fact, the flavors deepen after a day in the fridge. Reheat gently before serving for best results.

What wine pairs best with Lamb Provençal?

A dry red wine like Côtes du Rhône, Syrah, or Pinot Noir pairs well. The wine should complement the savory herbs and richness of the lamb.

How long does Lamb Provençal keep in the fridge?

Properly stored in an airtight container, Lamb Provençal will keep for up to 3–4 days in the refrigerator. Reheat gently to maintain texture and flavor.

Wrapping Up

Ina Garten’s Lamb Provençal is a flavorful, slow-roasted dish that captures the essence of rustic French cooking. With tender meat, fragrant herbs, and a bold tomato-olive sauce, it’s a dish that impresses without stress. Ideal for dinner parties or Sunday meals, this recipe is both comforting and elegant—everything you’d expect from the Barefoot Contessa.

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