Lamb , Olive & Tomato Stew with Olive Bread

Lamb , Olive & Tomato Stew with Olive Bread

This lamb stew was supposed to be eaten yesterday but we found chanterelles growing in the woods and went for a lighter chicken dish . This was going to be a thick lamb stew with potatoes but the weather bizarrely has turned very summery so after a morning wondering over the library an reading the papers in the library , so I lightened it into a Mediterranean dish with tomatoes and olives.

This dish uses a shoulder of lamb which is a cheap cut, it needs long cooking so I do it in two stages cooking the night before ( then it can be frozen ) and a second stage on the day of eating

Lamb , Olive & Tomato Stew with Olive Bread and Greekish Salad

Lamb and Olive Spicy Stew

1/2 shoulder of lamb
1 bottle of wine
six larges onions
Six gloves of garlic

  1. Place the lamb onions garlic and wine in a lidded oven proof dish
  2. Bake with the lid on in a oven at 200deg C for an hour.
  3. Leave in the oven over night
  4. The next morning remove the meat from the dish it should almost fall off the bone and can be cut into chunks and put back into the dish
  5. The lamb can now me made into this tomatoe and olive stew with the steps below or put into the freezer for use in other recipes

Olive and Tomato Stew

800g of plum tomatoes
3 handfuls of black olives stones
3 tsp of black olives
2 tbsp of paprika
1tsp of dried chilli
Finely chopped fresh parsley

  1. Add all the ingrdients above to approx 400g of the lamb , onion and wine mixture
  2. Simmer gently for 40 minutes with the lid on for the first 20 minutes , off for for the final
  3. Taste you may wish to add more paprika
  4. Serve with a sprinkling of fresh parsley

This meal is perfect example of how much I love olives , olives in the stew olives in the greekish salad ( previously posted as Greek Salad and Three Seed Rolls. ) and olives in the bread I had made on Friday and was delicious in sandwiches walking yesterday.

Lunch


Olive Bread

400g of white bread flour
1 tsp of dried yeast
380ml of warm water
1 tsp of sugar
20ml of olive oil
1 handful of black olives stones

  1. Mix together all the ingredients except the olive
  2. Knead for 5 minutes
  3. Leave to rise for 40 minutes somewhere warm
  4. Knead once more adding the olives
  5. Leave to rise for another 20 minutes
  6. Bake at 220decC for 30 minutes.
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5 Responses to Lamb , Olive & Tomato Stew with Olive Bread

  1. Ginger says:

    That sounds like a lovely combination and a great way to use shoulder of lamb. Beautiful picture too.

  2. This looks great. I love olives too, and this seems like a great way to get more of them into the dinner!

  3. Pammy says:

    After you prepare the lamb, what is the recipe for the stew? Can you post a complete recipe? This looks great and I would love to try to make it at home. :)

  4. Pingback: Lamb Vegetable and Lentil Stew « Girl Interrupted Eating

  5. Pingback: Lamb Vegetable and Lentil Stew « Girl Interrupted Eating

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