Lamb Stew with Potatoes
Lamb Stew with Potatoes
A rustic stew of browned lamb and potatoes simmered in stock with thyme and rosemary, finished with chopped black olives.
Prep: 15 minutes · Cook: about 1 hour 10 minutes
What Is Lamb Stew with Potatoes?
A Mediterranean one-pot stew of cubed lamb browned and simmered with potatoes, stock, thyme and rosemary, with chopped black olives stirred in near the end for a briny lift.
Why Make Lamb Stew with Potatoes?
- One pot, nine ingredients
- Olives brighten the rich lamb at the finish
- Potatoes cook right in the stew
- Thyme and rosemary do the seasoning
- An honest, satisfying cold-weather dinner
Unico Products Used in This Recipe
Ingredients
- 50 mL vegetable oil
- 1 kg lamb (lean, cubed)
- 1 clove garlic (crushed)
- salt and pepper (to taste)
- 4 potatoes (peeled, washed and cubed)
- 600 mL stock
- 1 sprig thyme
- 1 sprig rosemary
- 50 g pitted black olives (chopped)
Instructions
- Heat the oil in a deep pan over medium heat; add the lamb and cook, stirring, until lightly browned on all sides.
- Add the crushed garlic and season with salt and pepper.
- Add the cubed potatoes and mix with the meat; simmer for a few minutes.
- Add the stock, thyme and rosemary; cover and cook over moderate heat for about 1 hour, until the lamb is tender.
- Chop the olives and add to the pan about 10 minutes before the end of cooking.
- Transfer to a heated dish and serve hot.
Cooking Tips
- Brown the lamb in batches for proper colour
- Cut the potatoes evenly so they cook together
- Keep the simmer moderate — hard boiling toughens lamb
- Add the olives only in the last 10 minutes
- Taste before salting; olives and stock carry salt
Frequently Asked Questions About Lamb Stew with Potatoes
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1. What cut of lamb should I use?
Lean shoulder or leg, cubed — both turn tender in the hour's simmer.
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2. Why add the olives at the end?
Late addition keeps their texture and briny freshness instead of stewing them flat.
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3. Can I add other vegetables?
Carrots or peas fit naturally; add carrots with the potatoes, peas in the last 10 minutes.
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4. Can I make it ahead?
Yes — like most stews it's better the next day; add the olives when reheating.
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5. How do I store leftovers?
Refrigerate up to 3 days or freeze up to 3 months.
Lamb Stew with Potatoes Made Simple
Lamb Stew with Potatoes is plain-spoken comfort with one clever twist — the late hit of olives. Unico black olives provide it.