we are gonna make a succulent lamb stew
it's utterly delicious made with
beautiful lamb shoulder mixed olives
plum tomatoes fresh rosemary and cheeky
little silver skin pickled onions it's
that kind of comfort food that makes you
really really happy it feels like you
have to work really hard to achieve such
big flavors
you don't five six minutes are putting
it together then bang it in the oven and
let that oven do all the hard work so
fast but slow cooking I like that now
the cut of lamb that I'm using is a
beautiful shoulder of lamb and the
shoulder of lamb is one of my favorite
cuts the butcher has removed it off the
bone and when this cooks a couple of
hours until tender is just gonna melt in
the mouth the flavor is gonna be awesome
this is so fast to put together I'm
gonna get all my ingredients out and
ready
so grab 150 grams of mixed olives and
two tins of plum tomatoes and then maybe
the surprised one silver skin pickled
onions that kind of acidity riffs off of
the richness of the lamb beautifully
last ingredient is a good old favorite
rosemary so beautiful just a nice little
watch of this cold pan whack it on now
we'll start cooking go in with a little
oil we want to start with flavor so just
take your rosemary stick clasp it like
that pull it like that easy peasy
and then into the pan what I want to
achieve is crispy bits for sprinkling
crispy bits to go on a nice sort of
study confidence to also we're creating
the most beautiful rosemary oil that's
gonna be the first beginnings of flavor
in less than a minute the rosemary
crisped up a treat so remove freeing the
pan up for the land
I want to slice the lamb into sort of
three centimeter chunks and we're gonna
go skin side down into the pan
let's get some color going let's get
some attitude happening I'm going to
season it fairly heavily with black
pepper and Cheyenne just have one layer
of meat and not to sort of close to each
other that way it's gonna kind of really
Brown and not boil and I like that let's
have a little wash up clean board now
silver skin pickled onions they kind of
pop sweetness and gorgeousness it's all
peeled for me so that's convenient and
also it's been pickled in season so it's
packing a really big punch for one
ingredient remove from the vinegar and
add all the onions from a two hundred
and eighty grand char it's a top trick
to get big flavor faster and let them
scored a little bit get some color going
now to go with this we've got some
beautiful green and black olives here
and really important little tip get them
with the stones in always better texture
better flavor simply squash with a jar
pull out the stones and add to the pan
along with two tins of plum tomatoes so
let get your fork and just mush up all
those tamar's you know you want it to
cook out to a nice little sauce and I
don't need to season this dish there's
enough salt in the olives and the
pickled onions to really season the
tamar's and the lamb in the most
beautiful way and then last but not
least pour in two cans of water and that
will cook down and it's gonna be really
really nice so lid on and whack it in
the oven at 170 degrees Celsius which is
325 degrees Fahrenheit for about two
hours until the meat just falls apart
and that sauce is cooked down and now
I've got a couple of hours to do
whatever I like just six minutes to prep
and then the oven does all the work for
you this delicious tube couldn't be
simpler
so smells fantastic
look at that
get it on a platter really really good
everything here now is soft and silky
and comforting but don't forget we've
got the crispy rosemary that's gonna be
lovely all I do now is a little bit of
black pepper delicious simple but very
scrumptious time throw a little taste
what should we go for let's get someone
to tend to me look at that
bit of everything all in one mouthful
come on hmm boy oh boy oh boy
hmm that's big flavor
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