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Rosemary and Olive Lamb Stew



Prep Time: 10 minutes

Stove Time: 20 minutes

Wonderbag Time: approx 6 hours 

Serves: 4


INGREDIENTS


  • 1 tablespoon olive oil

  • 1 brown onion, very thinly sliced

  • 6 garlic cloves, roughly chopped

  • 500 g (1 lb) lamb leg or shoulder, trimmed well and diced

  • 250 ml (8 fl oz) dry white wine

  • 400 g (13 oz) can chopped tomatoes

  • 1 teaspoon caster sugar

  • 100 g (3½ oz) black olives, pitted

  • 25 g (1 oz) rosemary, leaves picked and roughly chopped

  • Salt and pepper

  • Mashed potatoes and/or a green vegetable, to serve


METHOD


1. Quickly soften the onion and garlic in a large pot until browned on all sides. This should take around 2 minutes. Add the lamb and sear for another 2–3 minutes. Season well with salt and pepper.

2. Add all the remaining ingredients, cover and bring to the boil

3. Take off the heat and allow the stew to cook in the Wonderbag for approximately 6 hours until the lamb is very tender. It should fall apart. Taste and adjust the seasoning if needed.

4. Serve with mashed potatoes and/or a green vegetable.


Recipe courtesy of Quick Prep Slow Cook: 100 Recipes with 10 Minutes Preparation by Charlotte Pike and published by Hamlyn.




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