zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Greek lamb stew with tomatoes & olives

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Greek lamb stew with tomatoes & olives

    • Preparation time: 15 minutes
    • Cooking time: 1 hour 45 minutes
    • Total time: 2 hours

    Serves: 8

    Ingredients

    2-2.5kg Waitrose West Country Boneless Lamb Shoulder (from the meat counter; selected stores)
    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 essential Waitrose Sliced Black Olives
    2 essential Waitrose Vermicelli Nests or 125g linguine, broken into small pieces
    200g feta cheese
    25g 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, 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 in the olives and bring to a simmer. Season, then cover and cook in the oven for 1 hour 30 minutes, or until the lamb is tender.

    5. Remove the chilli and rosemary, and discard. Return the stew to a simmer on the hob. Add the pasta and cook for 3-5 minutes until tender, and the lamb is thoroughly heated. Ladle the stew onto plates and serve scattered with the feta and mint sprigs. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary