A rich stew with noodle nests, tender lamb and an acidic bite from olives and capers.
Ingreadient :
- 2½kg Waitrose West Country Boneless Lamb Shoulder (approx. 2-2.5kg) (from the meat counter; selected stores)
- 2 tbsp olive oil
- 2 onions, chopped
- 1 red chilli
- 3 garlic cloves, thinly sliced
- 1 sprig rosemary
- 400ml white wine
- 2 400g cans chopped tomatoes
- 3 tbsp essential Waitrose Sliced Black Olives
- 2 essential Waitrose Vermicelli Nests or 125g linguine, broken into small pieces
- 200g feta cheese
- 25g mint
Direction :
- Preheat the oven to 150°C, gas mark 2. Cut the meat into 6cm pieces.
- Heat a large lidded flameproof casserole dish and add a tablespoon of oil. Brown the meat all over in batches, then remove and set aside.
- Add the remaining oil to the dish, stir in the onions and cook for 2-3 minutes until beginning to soften. Leaving the top intact, split the chilli along its length – this adds flavour to the stew without too much heat. Stir in the chilli, garlic and rosemary, and increase the heat. Pour in the wine and simmer for 3-4 minutes. Stir in the chopped tomatoes and reduce the heat.
- Return the lamb and juices to the dish, stir in the olives and bring to a simmer. Season, then cover and cook in the oven for 1 hour 30 minutes, or until the lamb is tender.
- Remove the chilli and rosemary, and discard. Return the stew to a simmer on the hob. Add the pasta and cook for 3-5 minutes until tender, and the lamb is thoroughly heated. Ladle the stew onto plates and serve scattered with the feta and mint sprigs.
