This is a very simple dish, and the chilli adds a bit of spiciness. It is quick to prepare and makes an ideal supper dish.
1.25 kg (2 lb 12 oz) boned leg of lamb
90 ml (3 fl oz) 1/3 cup olive oil
2 garlic cloves, crushed
1 onion, sliced
1 small red chilli, cored, deseeded and chopped finely
175 ml (6 fl oz) 3/4 cup dry white wine
175 g (6 oz) 1 cup pitted black olives
salt
chopped fresh parsley, to garnish
90 ml (3 fl oz) 1/3 cup olive oil
2 garlic cloves, crushed
1 onion, sliced
1 small red chilli, cored, deseeded and chopped finely
175 ml (6 fl oz) 3/4 cup dry white wine
175 g (6 oz) 1 cup pitted black olives
salt
chopped fresh parsley, to garnish
method
1. Using a sharp knife, cut the lamb into 2.5 cm (1 inch) cubes.
2. Heat the oil in a frying pan (skillet) and fry the garlic, onion and chilli for 5 minutes.
3. Add the meat and wine and cook for a further 5 minutes.
4. Stir in the olives, then transfer the mixture to a casserole. Place in a preheated oven, 180°C/350°F/Gas Mark 4, and cook for 1 hour 20 minutes or until the meat is tender. Season with salt to taste, and serve garnished with chopped fresh parsley.
2. Heat the oil in a frying pan (skillet) and fry the garlic, onion and chilli for 5 minutes.
3. Add the meat and wine and cook for a further 5 minutes.
4. Stir in the olives, then transfer the mixture to a casserole. Place in a preheated oven, 180°C/350°F/Gas Mark 4, and cook for 1 hour 20 minutes or until the meat is tender. Season with salt to taste, and serve garnished with chopped fresh parsley.
serving amount
serves 4
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