Save to your scrapbook
Greek Lamb Stew With Tomatoes And Olives
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
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.
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.
Cabernet Sauvignon is a traditional match for lamb and this Mediterranean dish would suit a ripe, hot-climate example of this grape variety.
Typical values per serving:
This recipe was first published in September 2006.