Italian Lamb Stew With Rosemary & Olives
Indulge in this delectable slow-roasted lamb shoulder recipe, where succulent meat is infused with aromatic flavors from garlic, rosemary, and lemon. Tender and flavorful, this dish melts in your mouth with each satisfying bite, making it a perfect centerpiece for any special occasion or cozy gathering.
— Constant Cookbook
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
Instructions
- Heat oven to 160C/140C fan/gas 3. Finely chop the rosemary, then mix with the garlic, capers, anchovies, olive oil and zest and juice of 1 lemon, reserving the used lemon halves. Make 3-4 slashes across the top of the shoulder, then rub the rosemary mixture all over the lamb.
- Scatter the onion into the base of a large roasting tin, cut the remaining lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the tin with the onions. Place the lamb on top and roast for 1 hr. Pour in the wine and roast for a further 3 hrs until the meat is really tender. Leave to rest for 15 mins then serve, pulled into chunks rather than carved, with any pan juices.
Yield
Serves 12
Nutrition
- Calories: 535 calories
- Fat Content: 41 grams fat
- Saturated Fat Content: 19 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 0.67 milligram of sodium
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