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Greek Lamb Stew With Tomatoes And Olives

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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.

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

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.

Serving tips

To transport
Leave the stew in the casserole dish and cover with clingfilm before replacing the lid. Place the dried pasta and mint in separate plastic food bags ready to add later. Slice the feta, cut the mint into sprigs, and place in plastic containers.
To serve
Bring 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.

Drinks recommendation

Cabernet Sauvignon is a traditional match for lamb and this Mediterranean dish would suit a ripe, hot-climate example of this grape variety.

Comments and images

Average user rating 4 stars out of 5

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Aztecarts

Aztecarts 11 June 2008 16:17

This was great - I made it the night before a hot dinner date (!) and he was seriously impressed with the warmed up version. Not sure the pasta adds anything - I couldn't get linguine so I cooked some separately and added it later - perhaps it would work better with pitta bread or chunky chips.

Greek Goddess

Greek Goddess 04 April 2008 16:06

mmmmmm, this was a very very tasty dish - mind the sliced garlic though!!

Frillz

Frillz 24 March 2008 12:02

This is a real family staple, absolutely delicious and so easy to prepare, especially cooked in advance, as the flavours develop so well. I use lamb neck fillet and cook in the slow cooker, which works very well.

Pamela Davey

Pamela Davey 25 February 2008 13:05

A recipe that all should try. A wonderful flavour. The stew freezes well but add the mint and Feta when serving.

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4 stars out of 5

Average user rating Based on 110 ratings

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Nutritional Info

Typical values per serving:
Energy 576.0kcal
Sugars 7.5g
Fat 33.3g
Saturated Fat 14.5g
Salt 1.8g

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This recipe was first published on Waitrose.com in September 2006