Lamb Stew With Rosemary and Olives Recipe – Mediterranean Comfort Food
Lamb stew with rosemary and olives is a rich and aromatic dish that brings together tender lamb, earthy rosemary, and briny olives in a slow‑simmered sauce. This Mediterranean‑inspired recipe is hearty, flavorful, and perfect for warming up on cool evenings. Ideal for family dinners, holiday gatherings, or anyone craving rustic comfort food, it’s a dish that balances savory depth with bright herbal notes.
Equipment
- Dutch oven or heavy pot
- Wooden spoon
- Cutting board and knife
- Measuring Cups and Spoons
- Ladle
Ingredients
- 2 lbs lamb shoulder or shank, cut into chunks
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 cups beef or lamb stock
- 1 cup red wine (optional)
- 1 cup pitted olives (Kalamata or green)
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Brown lamb chunks on all sides, then remove and set aside.
- Add onion, garlic, and carrots to the pot. Sauté until softened.
- Return lamb to the pot. Pour in stock and wine (if using). Stir to combine.
- Add rosemary, bay leaves, and olives. Season with salt and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours until lamb is tender.
- Adjust seasoning, remove bay leaves, and garnish with fresh parsley.
- Serve hot with crusty bread, polenta, or mashed potatoes.
Notes
- Lamb shoulder or shank works best for slow cooking.
- Kalamata olives add bold flavor; green olives are milder.
- Red wine deepens flavor but can be replaced with extra stock.
- Stew improves when made ahead—flavors meld overnight.
- Freezes well for up to 2 months; thaw and reheat gently.