Mediterranean Lamb Stew

Mediterranean Lamb Stew

Autumn is well and truly here! Few things are more comforting than coming home and having a warming stew.


650g lamb shoulder
2 tbs olive oil
2 large brown onions
3 cloves of garlic
2 tbs plain flour
¼ bunch rosemary
1 tin of diced tomatoes
1 punnet cherry tomatoes
500ml beef stock
2 zucchinis
½ eggplant
½ bunch basil
100g black olives


Toss lamb and flour together until meat is evenly coated. Cook in a large baking dish with oil until meat starts to brown. Remove from dish and then cook onion and garlic for approximately 2 minutes or until onion becomes translucent. Place lamb back into the pot along with diced tomatoes, cherry tomatoes, beef stock, and half the rosemary and basil (remaining herbs are set aside for garnishing). Cover and bake in a moderate oven, for two hours. Add zucchini and eggplant last and adjust seasoning. Serve with remaining rosemary and basil chopped finely and sprinkled over the top.

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