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Succulent lamb stew
Slow-cooked in an olive & tomato sauce
Slow-cooked in an olive & tomato sauce
Serves 6
Cooks In2 hours 6 minutes (6 minutes prep, 2 hours cook)
DifficultyNot too tricky
Nutrition per serving
Calories 398 20%
Fat 29.6g 42%
Saturates 12.2g 61%
Sugars 6.8g 8%
Salt 1.6g 27%
Protein 25.6g 51%
Carbs 7.6g 3%
Fibre 2.2g -
Of an adult's reference intake
Ingredients
- 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
Recipe From
5 Ingredients – Quick & Easy Food
By Jamie Oliver
Method
- 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.
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