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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


    • 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


    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.

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    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.


    Average user rating

    4 stars