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Succulent lamb stew

Jamie Oliver
delicious lamb stew,
Prep Time 6 minutes
Cook Time 2 hours
Total Time 2 hours 6 minutes
Course Dinner, Lunch, Main Course
Cuisine lamb
Servings 6
Calories 398 kcal


  • ½ a bunch of fresh rosemary (15g)
  • 800 g lamb shoulder bone out
  • 150 g mixed-colour olives (stone in)
  • 1 x 280 g jar of silverskin pickled onions
  • 2 x 400 g tins of plum tomatoes


  • Preheat the oven to 170ºC/325ºF/gas 3.
  • Place a 30cm shallow casserole pan on a high heat, strip in the rosemary leaves, add 1 tablespoon of olive oil, and crisp up for 1 minute while you dice the lamb into 3cm chunks.
  • Scoop out the rosemary and put aside, adding the lamb to the pan for 2 minutes to get some colour.
  • Meanwhile, squash the olives and remove the stones. Drain the pickled onions and stir into the pan with the olives. Toss well, then pour in the tinned tomatoes, breaking them up with a wooden spoon, as well as 2 tins’ worth of water.
  • Cover and cook in the oven for 2 hours, or until thick, delicious and tender, stirring halfway and loosening with a splash of water, if needed.
  • Taste, season to perfection with sea salt and black pepper, sprinkle over the crispy rosemary leaves, and serve. Simple.


This recipe is sponsored by Mediterranean Supermarket 
Keyword lamb, stew