Waitrose and Partners
Greek lamb stew with tomatoes & olives

Greek lamb stew with tomatoes & olives

A rich stew with noodle nests, tender lamb and an acidic bite from olives and capers.

4.5 out of 5 stars(2) Rate this recipe
  • Serves8
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr 45 mins
  • Total time2 hrs

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  • kg Waitrose West Country Boneless Lamb Shoulder (approx. 2-2.5kg) (from the meat counter; selected stores)
  • 2 tbsp olive oil
  • 2 onions, chopped
  • 1 red chilli
  • 3 garlic cloves, thinly sliced
  • 1 sprig rosemary
  • 400ml white wine
  • 2 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 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 when made using specific products in recipe


2,871kJ/ 690kcals



Saturated Fat












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