Greek lamb stew with tomatoes & olives

Name: Greek lamb stew with tomatoes & olives
Prep time: 15 min
Cook time: 1 h 45 min
Yield: 8
Ingredients: 2½ 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; 400 ml 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; 200 g feta cheese; 25 g mint

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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Ingredients

2½kg 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

Method

Preheat the oven to 150°C, gas mark 2. Cut the meat into 6cm pieces.
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.
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.
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.
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.