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Mediterranean Lamb Stew with Olives, Tomatoes, and Herbs
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds lamb shoulder, cut into 1.5-inch chunks
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 (28-ounce) can diced tomatoes
  • 1 cup Kalamata olives, pitted and halved
  • 2 cups beef broth
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the lamb chunks and brown them on all sides for about 5 minutes total.
  • Transfer the browned lamb to the slow cooker. Add the diced onion and minced garlic to the same skillet and cook for 2 minutes until softened.
  • Pour the onion and garlic into the slow cooker along with the diced tomatoes, beef broth, rosemary, thyme, oregano, salt, and black pepper.
  • Stir everything together, then cover and cook on low for 7 to 8 hours until the lamb is very tender.
  • Stir in the halved Kalamata olives during the last 30 minutes of cooking so they warm through without losing their texture.

Notes

Stir the olives in at the end so they stay firm and add a salty pop rather than turning soft. If the broth tastes too mild after cooking, add an extra pinch of salt or a splash of the olive brine. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a little extra broth if needed.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Large Skillet