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

Equipment

  • Dutch Oven

Ingredients
  

  • 2 pounds lamb stew meat, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 (28-ounce) can diced tomatoes
  • 1 cup Kalamata olives, pitted and halved
  • 2 cups beef broth
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh rosemary, chopped
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the lamb chunks and brown them on all sides for about 6 minutes.
  • Stir in the chopped onion and minced garlic. Cook for 3 minutes until the onion softens.
  • Pour in the diced tomatoes and beef broth. Add the oregano and rosemary.
  • Bring the mixture to a simmer, then cover and cook on low heat for 1 hour and 15 minutes, stirring once halfway through.
  • Stir in the halved olives and cook uncovered for 15 more minutes until the lamb is fork-tender.
  • Season with salt and black pepper. Sprinkle the parsley over the top before serving.

Notes

Taste the broth before adding salt since the olives already bring plenty of brininess. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of broth to loosen the sauce. Skip the rosemary if you prefer milder herb notes and use thyme instead.
Course: Main Course
Cuisine: Mediterranean
Equipment: Dutch Oven