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Recipe by olive magazine

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1. Heat the oven to 160C/fan 140C/gas 3. Cut the lamb into chunks and dust with the flour. Heat 1 tsp of the oil in a large casserole dish. Brown the meat all over in batches. Pour in the remaining oil, onions, celery, carrots, garlic and rosemary. Season and cook for 10 minutes. Add the wine, tomatoes and meat and bring to a simmer. Cover and cook for 2-3 hours.
2. Stir in the olives and lemon juice, sprinkle with the lemon zest and parsley and serve.

Per serving

489 kcalories, protein 41.6g, carbohydrate 14.1g, fat 28.9 g, saturated fat 13.9g, fibre 2.6g, salt 0.73 g

Latest comments and suggestions

• Melanie

  12 June 2008

  Melanie rated and commented on this recipe

  

  Easy and tasty. Popular with my family (my children are 4 and 2). I used vege stock instead of wine and omitted the celery (not a family favourite!) Next time I'll halve the amount of lemon zest and juice - it overpowered the flavour slightly. Otherwise, the balance of the rosemary and olives with the lamb was just right. Mine turned out a lot more tomatoey looking than the photo! I served it with sliced toasted pitta bread for dipping in the juices.

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• misslools

  14 August 2008

  misslools commented on this recipe

  lovely dish, very tender lamb and the sauce goes great with polenta.

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• Donzie

  09 September 2008

  Donzie rated and commented on this recipe

  

  This is a superb recipe and sooo easy Delicious and highly recommend it!

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• Yummy-yummy

  12 October 2008

  Yummy-yummy rated and commented on this recipe

  

  Love this dish. So easy to make and just leave in the oven while you do other things. I didn't zest the lemon and I only used the juice of one as the dish actually tasted good without it. Not sure it would stretch to 12 people though. 7 came for dinner and we ate the lot.... perhaps we're greedy! But it was delicious :-)

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• Emma

  05 November 2008

  Emma rated and commented on this recipe

  

  My family love this dish and it is so easy to prepare. Having tried different variations, now I use a bottle of white wine and about 350ml lamb stock, and then add 2 cups of lentils for the last half hour, and add the olives at the same time. Also, instead of the lemon, I slice a red chilli in half, leaving it on the stalk, and pop in the casserole at the beginning. This gives it a real kick - perfect after a long late autumn walk. I serve it with feta cheese and mint sprinkled on top (a tip from a Greek friend) - perfect!

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• coby

  21 November 2008

  coby rated and commented on this recipe

  

  Easy and delicious

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Ingredients

• 2½ kg boneless lamb shoulder , excess fat trimmed
• 4 tbsp flour , well seasoned for dusting
• 3 tbsp olive oil
• 3 large onions , chopped
• 4 stalks celery , diced
• 4 carrots , peeled and diced
• 4 garlic cloves , sliced
• 2 tbsp chopped rosemary leaves
• 350ml white wine
• 2 x 400g tins plum tomatoes
• 20 black olives , pitted
• 2 lemons , zested and juiced
• a small bunch flat-leaf parsley , chopped

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Difficulty and servings

Serves 12

Preperation and cooking times

Ready in 3-3½ hours

Ingredients

• 2½ kg boneless lamb shoulder , excess fat trimmed
• 4 tbsp flour , well seasoned for dusting
• 3 tbsp olive oil
• 3 large onions , chopped
• 4 stalks celery , diced
• 4 carrots , peeled and diced
• 4 garlic cloves , sliced
• 2 tbsp chopped rosemary leaves
• 350ml white wine
• 2 x 400g tins plum tomatoes
• 20 black olives , pitted
• 2 lemons , zested and juiced
• a small bunch flat-leaf parsley , chopped

Per serving

489 kcalories, protein 41.6g, carbohydrate 14.1g, fat 28.9 g, saturated fat 13.9g, fibre 2.6g, salt 0.73 g

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