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Greek lamb stew with tomatoes & olives
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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
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.
Typical values per serving:
This recipe was first published in October 2015.