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Waitrose

Greek Lamb Stew With Tomatoes And Olives

This rich stew has all the flavours of the Mediterranean – garlic, wine, rosemary, olives. It is made using a shoulder of lamb, the best cut for slow cooking as the meat becomes meltingly tender. Adding small pasta shapes near the end adds body and soaks up the juices – and is very Greek.

Preparation time:
15 minutes
Cooking time:
105 minutes
Total time:
2 hours 60 minutes 60 minutes
Serves:
 8
  • Nut Free

Ingredients

  • 2-2.5kg English boneless shoulder of lamb (from the meat service counter)
  • 2 tbsp olive oil
  • 2 onions, chopped
  • 1 red chilli
  • 3 cloves garlic, thinly sliced
  • 1 sprig rosemary
  • 400ml white wine
  • 2 x 400g cans chopped tomatoes
  • 3 tbsp Cooks’ Ingredients Sliced Black Olives
  • 2 Waitrose Vermicelli Nests (dried pasta) or 125g linguine, broken into small pieces
  • 200g feta cheese
  • 20g pack fresh mint

Method

  1. Preheat the oven to 150°C, gas mark 2. Cut the meat into 6cm pieces.
  2. Heat a large lidded flameproof casserole dish and add a tablespoon of oil. Brown the meat all over in batches, then remove and set aside.
  3. Add the remaining oil to the dish, stir in the onions and cook for 2-3 minutes until beginning to soften. Leaving the top intact, split the chilli along its length – this adds flavour to the stew without too much heat. Stir in the chilli, sliced garlic and rosemary, and increase the heat. Pour in the wine and simmer for 3-4 minutes. Stir in the chopped tomatoes and reduce the heat.
  4. Return the lamb and juices to the dish, stir through the black olives and bring to a simmer. Season, then cover and cook in the oven for 1 hour 30 minutes, or until the lamb is really tender.
  5. Remove the chilli and rosemary, and discard. Set the stew aside to cool.