Imagine a dish that transports you to the sun-drenched hills of the Mediterranean with just one bite - a hearty lamb stew that promises to elevate your culinary skills and tantalize your taste buds. This Rosemary and Olive Lamb Stew is not just a meal; it's a gastronomic journey that combines tender, slow-cooked lamb, aromatic herbs, and rich, robust flavors that will make your dinner guests swoon with delight.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- 2 lbs lamb, cut into chunks
- 1 cup olives, pitted
- 1 onion, chopped
- 2 cups carrots, sliced
- 2 cups potatoes, diced
- 4 cups beef broth
- 2 tbsp fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Pat the lamb chunks dry with paper towels to ensure proper browning. Season generously with salt and pepper.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a splash of olive oil and brown the lamb chunks in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
- In the same pot, add chopped onions and sauté until translucent and slightly caramelized, about 5-6 minutes.
- Return the browned lamb to the pot. Add beef broth, fresh chopped rosemary, sliced carrots, and diced potatoes. Stir to combine all ingredients.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and let the stew simmer slowly for approximately
- 5 to 2 hours, or until the lamb is tender and easily falls apart.
- During the last 30 minutes of cooking, add the pitted olives to infuse additional flavor into the stew.
- Taste and adjust seasoning with additional salt and pepper as needed. The stew should have a rich, aromatic flavor with tender meat and vegetables.
- Let the stew rest for 10-15 minutes before serving to allow flavors to meld together. Serve hot, optionally garnished with additional fresh rosemary.
Tips
- Pat the lamb dry before browning to ensure a beautiful golden crust that locks in flavor.
- Brown the meat in batches to prevent overcrowding, which can cause steaming instead of proper caramelization.
- Use a heavy-bottomed Dutch oven or pot for even heat distribution and optimal slow cooking.
- Let the stew simmer on low heat to allow the meat to become incredibly tender and develop deep, complex flavors.
- Add olives towards the end of cooking to prevent them from becoming too soft and maintain their distinct texture.
- Allow the stew to rest for 10-15 minutes after cooking to let the flavors meld and intensify.
- For an extra layer of flavor, consider using a robust red wine to deglaze the pan after browning the meat.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 110mg
