Lamb Casserole with Rosemary and Black Pepper Olives
Chunky lamb and our best-selling olives – all in a one pot easy-to-cook dish. Perfect for Autumn.
Serves
4-5Prep
10 minsCook
45 mins
Ingredients:
- 1 pack of unearthed® Mixed Olives with Rosemary and Black Pepper
- 400g cubed braising lamb
- 1 large white onion, chopped
- 500ml red wine
- 200ml lamb stock
- 150g diced swede
- 150g diced parsnip
- 3 sprigs of rosemary
- 100g plain flour
- Pinch salt and pepper
Method:
- Fry the onion for 2 mins
- Flour the cubed braising lamb, then add to the onions
- Add the swede and parsnip, mix well then pour over the red wine and lamb stock
- Add salt, pepper and rosemary and bring to the boil
- Reduce to a medium- low heat and simmer for 40 mins
- Finally add the rosemary and black pepper olives
- Cook for a further 5 mins then serve
Tom's top tip: The flour acts as the thickening agent as the stew cook
