Clapassade

Clapassade (Lamb Stew with Olives and Honey)

A rustic lamb stew from the Cévennes and Languedoc regions of southern France, combining tender braised lamb with the savory depth of olives balanced by a gentle touch of floral honey.

Prep

20 min

Cook

110 min

Total

130 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •800 g (1¾ lb) boneless lamb shoulder, cut into 4 cm (1½ in) pieces; leg meat also works
• •30 g (2 tbsp) all-purpose flour, for dredging
• •45 ml (3 tbsp) olive oil
• •2 whole (2 medium) onions, roughly chopped
• •4 cloves garlic, crushed
• •200 g (7 oz) small cured black olives, Niçoise or Nyons if available; otherwise unpitted Kalamata
• •30 ml (2 tbsp) honey, mild floral honey such as acacia or lavender
• •200 ml (¾ cup + 1 tbsp) dry white wine, a regional choice is a Vin de Pays d'Oc
• •250 ml (1 cup) lamb or chicken stock
• •1 sprig fresh rosemary
• •2 sprigs fresh thyme
• •1 whole bay leaf
• •1 strip orange peel, pith removed; whole, to be fished out later
• •5 g (1 tsp) fine sea salt, plus more to taste
• •1 g (½ tsp) freshly ground black pepper

Steps

1. 1 Pat the lamb dry with paper towels. Season with the salt and pepper, then toss with the flour and shake off the excess.
2. 2 Heat half the olive oil in a heavy Dutch oven or cocotte over medium-high heat. Brown the lamb in batches, turning to color on all sides, about 5–7 minutes per batch. Transfer to a plate as each batch is done.
3. 3 Reduce the heat to medium and add the remaining olive oil. Cook the onions for 6–8 minutes until softened and lightly golden, scraping up any browned bits from the base of the pot.
4. 4 Add the garlic and cook for 30 seconds until fragrant, taking care not to brown it.
5. 5 Pour in the wine and bring to a simmer, reducing by about one third, around 3–4 minutes.
6. 6 Stir in the honey and stock, then return the lamb and any juices to the pot. Add the rosemary, thyme, bay leaf and orange peel.
7. 7 Cover partially with a lid, lower the heat to a gentle simmer, and cook for 1 hour, stirring occasionally.
8. 8 Add the olives and continue to simmer uncovered for a further 20–30 minutes, until the lamb is fork-tender and the sauce has reduced to a light glaze that coats the meat.
9. 9 Remove the orange peel, bay leaf and herb stems. Taste and adjust salt, pepper and honey. The dish should read savory first, with honey as a quiet background sweetness rather than a glaze.
10. 10 Serve hot, traditionally with boiled potatoes or a hunk of country bread to soak up the juices.