Greek lamb stew with tomatoes & olives

Name: Greek lamb stew with tomatoes & olives
Prep time: 15 min
Cook time: 1 h 45 min
Yield: 8
Ingredients: 2½ kg Waitrose West Country Boneless Lamb Shoulder (approx. 2-2.5kg) (from the meat counter; selected stores); 2 tbsp olive oil; 2 onions, chopped; 1 red chilli; 3 garlic cloves, thinly sliced; 1 sprig rosemary; 400 ml white wine; 2 400g cans chopped tomatoes; 3 tbsp essential Waitrose Sliced Black Olives; 2 essential Waitrose Vermicelli Nests or 125g linguine, broken into small pieces; 200 g feta cheese; 25 g mint

A rich stew with noodle nests, tender lamb and an acidic bite from olives and capers.

4.5 out of 5 stars(2) Rate this recipe

Serves8
CourseMain meal
Prepare15 mins
Cook1 hr 45 mins
Total time2 hrs

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2½kg Waitrose West Country Boneless Lamb Shoulder (approx. 2-2.5kg) (from the meat counter; selected stores)
2 tbsp olive oil
2 onions, chopped
1 red chilli
3 garlic cloves, thinly sliced
1 sprig rosemary
400ml white wine
2 400g cans chopped tomatoes
3 tbsp essential Waitrose Sliced Black Olives
2 essential Waitrose Vermicelli Nests or 125g linguine, broken into small pieces
200g feta cheese
25g mint

Preheat the oven to 150°C, gas mark 2. Cut the meat into 6cm pieces.
Heat a large lidded flameproof casserole dish and add a tablespoon of oil. Brown the meat all over in batches, then remove and set aside.
Add the remaining oil to the dish, stir in the onions and cook for 2-3 minutes until beginning to soften. Leaving the top intact, split the chilli along its length – this adds flavour to the stew without too much heat. Stir in the chilli, garlic and rosemary, and increase the heat. Pour in the wine and simmer for 3-4 minutes. Stir in the chopped tomatoes and reduce the heat.
Return the lamb and juices to the dish, stir in the olives and bring to a simmer. Season, then cover and cook in the oven for 1 hour 30 minutes, or until the lamb is tender.
Remove the chilli and rosemary, and discard. Return the stew to a simmer on the hob. Add the pasta and cook for 3-5 minutes until tender, and the lamb is thoroughly heated. Ladle the stew onto plates and serve scattered with the feta and mint sprigs.

Typical values per serving when made using specific products in recipe