The olives used in this traditional recipe are fresh, black, uncured, ripe olives, but wrinkled, salt- cured black olives will do just as well. If you do have ripe black olives from an olive tree in your backyard, drop a handful in rapidly boiling water for about 20 minutes, then drain and use in the reicpe. This is often served with soft polenta.
Ingredients
Serves 6 to 8
Step 1
Pat the pieces of lamb dry with paper towels and sprinkle generously with salt and pepper.
Step 2
In a heavy saucepan or casserole, gently sauté the garlic and rosemary in the oil over medium-low heat until the garlic is soft but not brown, about 10 minutes. Add the seasoned lamb, raise the heat to medium, and turn the lamb pieces, stirring constantly, until they have browned thoroughly on all sides. Add the wine, let come to a simmer, and cook until reduced by half.
Step 3
Stir in the olives and the dissolved tomato paste, mixing everything together, then cover the pan and continue cooking on very low heat for about 1 hour, or until the sauce is very thick and the lamb is cooked through. Check the sauce periodically and add more wine or water if it seems necessary.
Step 4
When the lamb is done, serve it immediately, accompanied by polenta, if you wish.
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Reviews (11)
Back to TopWow, incredibly good! I followed the recipe exactly, just with the addition of an onion (as so many reviewers recommended) and some increased garlic at the beginning. Super easy and melt in your mouth wonderful, and beautiful with some creamy polenta and a good, structured red wine. Since I don't happen to have an olive tree in my backyard (!), I used oil-cured black olives, which I will soak in advance next time, as they added a slight bitterness to the dish, especially on the first day/serve. Like most Italian food, this was even better the next day. What's not to love?
embo66
RVA
5/19/2020
One of my all time favorite recipes. It's easy and absolutely delicious. I follow the recipe exactly and it's always a hit.
shayndi
Chicago, IL
10/25/2018
This came out great. Followed exactly as listed except added more garlic. It was a huge hit.
ChristineLVT
New York
10/26/2014
I followed others suggestions and added garlic, onion, and a handful of currants. With these additions the recipe is still very easy but with a fuller flavor.
merrycyclist
Portland Oregon
6/27/2011
I made this for a group of 25 (tripled the recipe) and it was all eaten! I followed the recipe exactly, except that I used goat meat (99 cents a pound from my local arab butcher). So yummy!!
borisjones
Houston
6/13/2011
Wow!!! Delicious!! Made this today for the first time, and certainly won't be the last. Have a feeling it may become a "go to" recipe. Did as others suggested and started with some sauteed onion/shallot in the beginning, but other than that, followed the recipe as posted. Really really good.
s_ajnos
2/14/2010
Definitely a keeper; I've made this dish at least half a dozen times and it is amazing!! A cup of chicken broth added after the wine reduces (about 5 minutes) adds a nice flavor.
kapinkkidowski
new york city
6/17/2009
Fantastic! I followed the recipe exactly, using the salt-cured black olives. Delicious! My husband, who claims to not like lamb or olives had three helpings.
jaimekm
PA
12/8/2008
This was an excellent recipe that was easy and very tasty. Simplicity at it's best! I did alter the recipe a little after reading the other reviews. I added 2 large shallots. I added a little more tomato paste and subbed beef broth for the water. It turned out delish and it was so easy to make. My husband raved about how lovely the stew was. I highly recommend this dish to all.
Anonymous
Expat in the Netherlands
1/31/2008
I have made this recipe three times now and we love it. I added shallots, red onion and fresh instead of dried rosemary. I rounded out the menu with Polenta Gratin and Green Bean/Cherry Tomato Salad (Bon Appetit May 2002). I always keep a Leg of Lamb cut up in the freezer now and make this as a mid week treat. Easy and flavorful!
Teresa
Salinas, California
10/2/2002
I followed the recipe (no onions, shallots or oregano? as the other reviewer suggests) and was quite pleasantly surprised. Used stew meat and had the most tender lamb stew I've ever made - this is probably a good technique that could be used with other flavors.
Anonymous
Rochester, NY
9/9/2002
