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Succulent lamb stew
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Total Time:
2 hours 6 minutes
Ingredients:
  • ½ a bunch of fresh rosemary (15g)
  • 800 g lamb shoulder bone out
  • 150 g mixed-colour olives (stone in)
  • 1 x 280 g jar of silverskin pickled onions
  • 2 x 400 g tins of plum tomatoes
Instructions:
  • - Preheat the oven to 170ºC/325ºF/gas 3. - In a 30cm shallow casserole pan over high heat, sauté rosemary leaves in 1 tablespoon of olive oil for 1 minute. Dice the lamb into 3cm chunks and add to the pan for 2 minutes until browned. - Crush the olives and remove the stones. Drain the pickled onions and mix with the olives in the pan. Add tinned tomatoes and 2 tins’ worth of water. - Cover and bake for 2 hours until thick and tender, stirring midway and adding water if needed. - Season with sea salt and black pepper, garnish with crispy rosemary leaves, and serve. Enjoy!

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