- 1kg lamb or mutton shoulder (or chump) chops, trimmed of excess fat
- 1 large brown onion roughly sliced
- 5 – 6 cloves garlic roughly chopped
- 4 rosemary sprigs
- 1 cup red wine
- 2-3 chopped tomatoes (depending on size) or approx. or 350g tomato passata
- 1 Tbsp tomato paste
- ½ cup of pitted kalamata olives whole
- Preheat oven to 160 degrees
- Put the chops in a wide, shallow flameproof casserole dish & sprinkle with sea salt & pepper. Lightly brown on both sides.
- Place over low heat & after approx. 3 minutes add the onion and garlic
- Turn the chops – they should be lightly golden in spots, add the rosemary sprigs
- After 2 minutes, increase the heat and add the wine, letting it bubble.
- Stir in the tomatoes, turn off the heat and add the olives, (&/or any other vegies you like)*
- Cover and bake for approx. 2.5 hours
- If there’s a lot of sauce take the lid off and leave to reduce for another 30 mins on 150 degrees.
- Remove from the oven and serve with cauliflower mash or rice and your favourite seasonal vegetables.
* If you prefer other vegetables in your stew include pumpkin, carrot, potato or leave the olives out, whatever is your preference.
- When the stew is taken out of the oven you may like to put the dish back on the stove top over a med-high heat and allow the liquid to reduce until lovely & thick.