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INGREDIENTS

  • Agnello Alle Olives
  • 2 pounds boneless leg of lamb, cut into 1-inch chunks
  • 1 tablespoon flour
  • 3/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 3/4 cup pitted Kalamata olives, chopped, plus 3/4 cup, left whole
  • 1 bunch fresh oregano leaves, chopped
  • 1 tablespoon red chili flakes
  • 3 cloves garlic, finely chopped
  • 1 tablespoon dried rosemary
  • 1 cup dry white wine
  • 1 can (15 oz size) whole tomatoes, chopped, with their liquid
  • 1/4 cup chopped fresh parsley

DIRECTIONS

  1. Heat the oil in the bottom of a large, heavy pot over high heat. Season the lamb with salt and pepper, dust the meat with flour and, working in batches, brown the lamb on all sides in the oil, transferring it to a plate when it is browned. 
  2. Lower the heat to medium and sauté the garlic, chili flakes and rosemary in the same pot for about 1 minute. Add the wine and stir to dissolve the brown bits in the bottom of the pot. Add the tomatoes and meat to the pot and bring to a boil. Reduce the heat and simmer covered, stirring occasionally, until the meat is tender, 1 1/2 to 2 hours. 
  3. Add the parsley, oregano and olives and cook for 5 minutes.
Olives and Lamb Stew
Pairs with Grenache Wines 
D'Argona
 Montepulciano D'Abruzzo
 750ml, Reg: $11.99 SALE: $8.99