Name: Jamie Oliver's Succulent Lamb Stew
Total time: 45 min
Yield: 4
Ingredients: 1 sprig rosemary; 800g lamb shoulder; 50g/1¾oz, stones removed black olives; 2 large onions; ½ plum tomato sliced; 2 tbsp olive oil; to taste sea salt; to taste black pepper

Serves 4

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Added

Pantry items

1 sprig rosemary
800g lamb shoulder
50g/1¾oz, stones removed black olives
2 large onions
½ plum tomato sliced
2 tbsp olive oil
to taste sea salt
to taste black pepper

- rosemary1 sprig
  0.50
- lamb shoulder800g
  6.30
- black olives50g/1¾oz, stones removed
  1.35
- onions2 large
  0.12
- plum tomato sliced½
  0.43
- black pepperto taste
  1.15
Total9.85

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Step 1

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.

Ingredients needed:

1 sprig rosemary2 tbsp olive oil

Step 2

Scoop out the rosemary and put aside, adding the lamb to the pan for 2 minutes to get some colour.

Ingredients needed:

1 sprig rosemary

Step 3

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.

Ingredients needed:

50g/1¾oz, stones removed black olives

Step 4

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.

Step 5

Taste, season to perfection with sea salt and black pepper, sprinkle over the crispy rosemary leaves, and serve.

Ingredients needed:

1 sprig rosemaryto taste sea saltto taste black pepper