Rosemary and Olive Lamb Stew
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
Mediterranean
Servings
4
Prep Time
10 minutes
Stove Time
20 minutes
Wonderbag Time
approx 6 hours
The Rosemary and Olive Lamb Stew from Wonderbag is a hearty, Mediterranean-inspired dish designed for effortless slow cooking using the Wonderbag—a portable, non-electric slow cooker that retains heat to cook food gently over several hours. This recipe, adapted from Charlotte Pike’s Quick Prep Slow Cook, combines tender lamb with aromatic rosemary, briny black olives, and a splash of dry white wine, resulting in a rich and flavourful stew.
Ingredients
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1 tablespoon olive oil
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1 brown onion, very thinly sliced
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6 garlic cloves, roughly chopped
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500 g (1 lb) lamb leg or shoulder, trimmed well and diced
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250 ml (8 fl oz) dry white wine
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400 g (13 oz) can chopped tomatoes
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1 teaspoon caster sugar
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100 g (3½ oz) black olives, pitted
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25 g (1 oz) rosemary, leaves picked and roughly chopped
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Salt and pepper
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Mashed potatoes and/or a green vegetable, to serve
Directions
Quickly soften the onion and garlic in a large pot until browned on all sides. This should take around 2 minutes. Add the lamb and sear for another 2–3 minutes. Season well with salt and pepper
Add all the remaining ingredients, cover and bring to the boil
Take off the heat and allow the stew to cook in the Wonderbag for approximately 6 hours until the lamb is very tender. It should fall apart. Taste and adjust the seasoning if needed.
Serve with mashed potatoes and/or a green vegetable.
Recipe Note
Recipe courtesy of Quick Prep Slow Cook: 100 Recipes with 10 Minutes Preparation by Charlotte Pike and published by Hamlyn.
