- 800g lamb shoulder
- 50g/1¾oz, stones removed black olives
- ½ plum tomato sliced
- to taste sea salt
Remove items you already have in your ingredients list above to see the difference.
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- lamb shoulder800g6.30
- black olives50g/1¾oz, stones removed1.35
- plum tomato sliced½0.43
Total8.08
These prices are estimated using computer learning and can differ based on location. The more you use YoHugo to save new recipes the more accurate the prices get.
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.
