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| Aillade of Lamb A lamb shoulder deboned and cut in cubes 2 or 3 diced onions 1 full bulb of garlic 1 big bunch of continental parsley 1 tablespoon of mixed dried herbs  Olive oil In a hot pan, brown your lamb then rest in a bowl. In a saucepan with olive oil, sweat the onion, garlic and dried herbs then add tomato puree. Add the browned lamb, season with salt and pepper. Cover with water and allow to simmer for two hours. Drain the lamb. Reduce the broth to your liking. Note: Remi cooks thick slices of Dutch cream potatoes in the broth before serving, then he adds the lamb back, adjusts the seasoning and adds a good tablespoon of olive oil and the chopped parsley leaves (the stems are chopped and added to the dried herb). Bon appétit. Recipe from: Remi Bancal, Glencoe Rural Retreat, Tasmania. 
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