Quick And Delicious
Slow Cooked Olive & Rosemary Lamb
June 19, 2014

Preparation:  10 minutes

Serves:  4

Slow Cooked Olive & Rosemary Lamb

  • 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


  1. Preheat oven to 160 degrees
  2. Put the chops in a wide, shallow flameproof casserole dish & sprinkle with sea salt & pepper.  Lightly brown on both sides.
  3. Place over low heat & after approx. 3 minutes add the onion and garlic
  4. Turn the chops – they should be lightly golden in spots, add the rosemary sprigs
  5. After 2 minutes, increase the heat and add the wine, letting it bubble.
  6. Stir in the tomatoes, turn off the heat and add the olives, (&/or any other vegies you like)*
  7. Cover and bake for approx. 2.5 hours
  8. If there’s a lot of sauce take the lid off and leave to reduce for another 30 mins on 150 degrees.
  9. 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.

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