Go Back

Mediterranean Lamb Stew with Olives

If you're looking to switch things up from the usual beef stew, this Mediterranean lamb version is an absolute showstopper! The briny olives and aromatic herbs create this incredible depth of flavor that just gets richer as it sits. My kids were skeptical at first, but now they request this one by name—especially for Sunday dinner leftovers during the week!
Print Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 pounds lamb shoulder cut into 2-inch pieces
  • 3 tablespoons olive oil divided
  • 1 large onion diced
  • 5 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 can 14.5 oz diced tomatoes
  • 2 cups chicken or lamb broth
  • 1 cup dry red wine
  • 1 cup Kalamata olives pitted
  • 3 sprigs fresh rosemary
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 4 medium carrots peeled and cut into chunks
  • 2 pounds baby potatoes halved
  • Salt and black pepper to taste
  • Fresh parsley chopped for garnish
  • Zest of 1 lemon

Method
 

  1. Pat the lamb pieces dry with paper towels and season generously with salt and pepper.
  2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the lamb in batches, about 4 minutes per side, then remove and set aside.
  3. Reduce heat to medium and add the remaining olive oil. Sauté the onion until softened, about 5 minutes, then add garlic and cook for 1 minute more.
  4. Stir in the tomato paste and cook for 2 minutes, stirring constantly to prevent burning.
  5. Pour in the wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 3 minutes.
  6. Return the lamb to the pot and add diced tomatoes, broth, rosemary, bay leaves, and oregano. Bring to a boil.
  7. Reduce heat to low, cover, and simmer for 1 hour and 15 minutes, stirring occasionally.
  8. Add the carrots, potatoes, and olives. Continue cooking covered for another 45 minutes until the lamb is tender and vegetables are cooked through.
  9. Remove rosemary sprigs and bay leaves. Taste and adjust seasoning as needed.
  10. Garnish with fresh parsley and lemon zest before serving. This stew is even better reheated the next day!