Lamb Casserole with Olives
Lamb cooked slowly with green olives, lemon and rosemary — a Mediterranean casserole classic.
- Time
- 120 minutes
- Serves
- 4
- Level
- Medium
- Cuisine
- Mediterranean
Directions
- Bring the meat to room temperature and pat it dry — wet meat steams instead of browning.
- Heat the olive oil well in a casserole and sear the lamb in batches until browned on all sides.
- Add the onion and garlic and cook for 5 minutes.
- Add the rosemary, thyme and bay leaf; pour in the hot water and bring to the boil.
- Cover and cook over low heat for 75 minutes.
- Add the olives, lemon zest and juice, and cook a further 20 minutes.
- ⚠ Adjust the salt at the END — the olives release salt into the liquid, so salting early overshoots.
- Serve hot with bread or bulgur pilaf.
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