5 Ingredient Sumptuous Lamb Stew
“I absolutely love this recipe - it’s such a crowd pleaser for very little effort and such few ingredients. Making it the night before saves so much time, and it tastes so much better too! It's my go-to once Autumn lands - it warms the soul.”
Nina Chauhan
Manager, Creative Operations
London
What pairs best with this recipe?
If you're a drinker then a lovely rich red wine. It's perfect for entertaining a crowd and cooking for large numbers with such ease.
What were some of your 2024 obsessions?
My favourite book this year - “How to Fail” by Elizabeth Day. Part memoir, part manifesto this book includes chapters on dating, work, sport, babies, families, anger and friendship. It's based on the simple premise that understanding why we fail ultimately makes us stronger.
Ingredients:
Half a bunch of fresh rosemary - leaves stripped
800g of lamb shoulder, bone out, cut into 1.5cm cubes
150g of olives - any colour or a mix of colours
300g jar of silverskin pickled onions, drained (the baby ones)
1.5 cans of chopped or plum tomatoes (1 can usually about 400g)
Instructions:
Preheat oven to 170 degrees C / Gas 3
Grab a large shallow, oven proof casserole pan (for which you have a lid) and put in 1-2 tablespoons of olive oil
Put the pan on a high heat on the hob, add the stripped leaves of rosemary and allow the oil to infuse and the rosemary to crisp up
Once crispy, scoop out the leaves and set aside
Add the chunks of lamb - allow to brown for about 5 mins
Then throw in the olives, the pickled onions and the tomatoes, give a good stir
Take one of the empty tins of tomatoes, add two thirds of water and add this to the pan
Stir again
Then take the pan off the hob, cover with the lid and cook in the preheated oven for 2-3 hours
The lamb will slowly cook and tenderise to perfection, while the sauce becomes rich and and thick
Add more water if needed to loosen
Top Tip - cook this the night before, then reheat through for about 45 mins to an hour, just before you want to serve the next day. By doing this, all the flavours will have set in overnight making it even more delicious.
Season with salt and black pepper, sprinkle the crispy rosemary leaves on the top, and serve with hot crusty bread
