Italian lamb stew with rosemary & olives

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• 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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• twinmum

  01 January 2009

  twinmum rated and commented on this recipe

  

  Delicious and easy. We didn't have carrots so we substituted some parsnip and sweet potato. We also added the lemon carefully and it gave the dish a lovely fresh zing. Will definitely do again and recommend.

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• Anne

  13 January 2009

  Anne rated and commented on this recipe

  

  delicious recipe ,better made the day before . i used leg meat to reduce the fat content.

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• SarahLou

  19 February 2009

  SarahLou rated and commented on this recipe

  

  I loved the flavours in this, but as I made it for 2 and not 12 I might have got the balance wrong in terms of quantities. Still, it was lovely, and I'd make again.

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• Coleford

  28 June 2009

  Coleford commented on this recipe

  I used lamb chops off the bone. Really enjoyed the sweet flavour.

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• Jill B

  02 September 2009

  Jill B rated and commented on this recipe

  

  Made this for a family dinner party, roughly halving the ingredients. It went really well and was highly praised. The left-overs were equally or even more delicious after being frozen and then re-heated several days later.

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• The Merry's

  02 January 2010

  The Merry's rated this recipe

  

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• Cecilie

  06 January 2010

  Cecilie rated this recipe

  

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• RhiannaJones

  11 April 2010

  RhiannaJones rated and commented on this recipe

  

  I cooked this for my boyfriend and he wolfed it down. It ended up a little bit dry for my taste so I would make more sauce in future. Served it with a butternut squash gratin from the Ottolengi cook book (they used sweet potato but it worked beautifully with squash). Will definitely try this dish again and it would be great for a dinner party because you can just leave it and get on with enjoying your evening

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• Scoops

  28 October 2010

  Scoops rated and commented on this recipe

  

  Yum yum, did this tonight, added some cumin and a whole chilli then took chilli out at the end of cooking. Served with couscous, warm flatbread + yoghurt dip and roasted peppers stuffed with a little cheese melted, (saw the pepper thing on Jamie Oliver on tv) so it made a moroccan meal night :-) Was all very tasty, will definitely do it again.

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• Michela

  07 November 2010

  Michela rated and commented on this recipe

  

  Easy and tasty!!!

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• dawnybugs

  09 January 2011

  dawnybugs commented on this recipe

  One of our faves...

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• dawnybugs

  09 January 2011

  dawnybugs rated this recipe

  

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• Annacav

  25 April 2011

  Annacav rated and commented on this recipe

  

  I made this exactly to the recipe and it was gorgeous - everything was beautifully balanced and everyone went back for more. I have to agree with the earlier comment that this might not stretch for 12 people - well definitely not 12 members of our greedy family !! A huge success.

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• The Cherub

  09 May 2011

  The Cherub rated and commented on this recipe

  

  This was really good and easy! Though definately not for 12! I pretty much halved everything and 2 of us ate it all! I served with a little rice but just a slice of crusty bread would have done. I cooked for 2 hours and followed advice using less lemon (juice of one half) It was almost too dry at the end but I got I out of the oven just in the nick of time! Lamb was beautifully tender! Will do again!

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http://www.bbcgoodfood.com/recipes/5259/

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Ingredients

• 2½kg 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

Preparation and cooking times

Ready in 3-3½ hours

Ingredients

• 2½kg 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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