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This is the ‘succulent lamb stew’ from Jamie Oliver’s latest book – ‘5 Ingredients’ . It takes a little while in the oven but requires virtually no prep and the results are super tasty. Who knew a jar of pickled onions could be such a revelation? We served with buttery mashed potatoes and steamed broccoli.

This is the third recipe we’ve tried from this book and have yet to be disappointed. Go Jamie!

Wine Suggestion: we found that a youthful wine from Jumilla, the Finca Bacara “3015” Monastrell was a great match. It was perfectly ripe but avoided the clumsy tannins of other Monastrell we’ve had in the past despite being young and only spending 2 months in oak to bring it together. Look for juicy fruit, freshness, and bold but supple and unobtrusive tannins in whatever you choose.

Easiest Ever Lamb Stew – serves 6

  • a few good sprigs of rosemary, about 15g, leaves stripped
  • 800g boneless lamb shoulder, cut into 3cm chunks
  • 150g mixed-colour olives
  • 1 x 280g jar of silverskin pickled onions
  • 2 x 400g tins of plum tomatoes

Preheat the oven to 170C/Gas 3.

Heat a 30cm shallow casserole pan over a high heat, add 1 tbsp of olive oil and toss the rosemary leaves around for about a minute to crisp up. Scoop out the rosemary and set aside, then brown the lamb for a couple of minutes in the same pan.

Drain the pickled onions and add to the pan with the olives (remove the stones if necessary first). Stir everything together before adding the tinned tomatoes, breaking them up with a spoon, plus 2 tinfuls of water. Cover and cook in the oven for 2 hours, or until the sauce has thickened and the lamb is meltingly tender. Jamie suggests stirring half-way through and adding a splash of water if needed. After an hour we had loads of liquid left in the dish so cooked for the remaining hour with the lid off. It probably depends on the heat in your oven so do as needed.

Taste the dish and season with salt and black pepper, then sprinkle over the crispy rosemary to serve.

(Original recipe from 5 Ingredients by Jamie Oliver, Penguin, 2017.)

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