Lamb Stew with Endives

Ragoût d’Agneau aux Endives is a favorite from Southern France. The dish gets its special kick from the Endives (aka Chicory or Belgian Endives).

The Sisteron region in the Provence is famous for its production of yearling lamb. The Alpine meadows gives their meat a special taste.

Lamb Medallions with Broccoli Timbales

The Filet d’Agneau avec Timbales de Broccoli requires proper timing as it combines two separate recipes with this one. Start with the Sauce Béchamel, which we need to prepare the Broccoli Timbales. Next prepare the Julienne of Zucchine and Peppers. Just before both are ready, start with the lamb fillets.

Moroccan Meatball Tagine

This Meatball Tagine is a classic dish in Marocco, where it is called Kefta Mkaouara or Kefta Mkawra.

Well-seasoned meatballs are cooked in a spicy tomato sauce. The meatballs can be made from ground lamb or ground beef. Eggs are an optional but classic addition to this dish