Best 9 Lamb With Tomatoes And Olives Recipes

LAMB LEG STEAK WITH OLIVE RELISH AND TOMATOES

Steps:

• Prepare the lamb: Season lamb generously on both sides with salt and pepper. Sprinkle with rosemary, olive oil and garlic, smearing with hands to coat. Set aside at room temperature. Season cut sides of tomatoes, if using, with salt. (Light the grill now, if using charcoal.)
• Make the olive relish: Stir together chopped olives, olive oil, lemon, garlic and red pepper in a small bowl. Taste and adjust seasoning.
• Have a charcoal grill ready or heat a ridged stovetop grill or cast-iron pan over medium-high heat. Grill or sear the lamb steak on one side for about 5 minutes, until nicely browned. Flip steak and cook on the other side for about 5 minutes more, until juices appear on the surface. Set aside to rest.
• Place tomatoes, if using, seasoned with salt and pepper, cut-side-up on grill, pan or broiler, and cook for about 5 minutes, until heated through, but still firm.
• To serve, slice lamb into 1/8-inch slices and arrange on a platter. Surround with tomatoes and arugula. Pass olive relish separately.

SAUTEED LAMB WITH GREEN OLIVES

Steps:

• Pit the olives and blanch them in boiling water for 2 minutes. Drain and set aside. Blanch the tomatoes in boiling water for 2 minutes, then refresh them under cold water. Peel, quarter and seed the tomatoes and set aside.
• In a large, heavy casserole, heat the butter and oil over medium heat. Add the lamb. Raise the heat to high and brown the lamb on all sides. Sprinkle in the flour and stir and saute for 1 minute or until the flour adheres to the meat. Add the olives, tomatoes, bay leaves, thyme and crushed garlic. Season sparingly with salt and pepper. (The olives are salty.) Simmer, covered, for 45 minutes, stirring occasionally.
• Transfer the lamb, olives and the liquid to a deep serving bowl. Sprinkle with the chopped parsley. Serve with boiled potatoes or steamed rice.

LAMB STEAKS WITH TOMATOES & OLIVES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large roasting tin on the hob. Brown the lamb steaks in the tin over a high heat, about 1 min each side.
• Add the onion to the roasting tin with the oregano. Pour over the wine and throw in the tomatoes. Scatter the olives over the top, then place the tin in the oven for 15 mins until the lamb is cooked. Scatter with flat-leaf parsley and serve with boiled new potatoes.

LAMB CHOPS, CALABRESE, WITH TOMATOES, PEPPERS AND OLIVES

Steps:

• Cut each pepper lengthwise along the creases, remove the stem, seeds, and pithy core, and skin with a swivel-blade vegetable peeler. Cut into approximately 1-1/2" squares.
• Sprinkle the chops on both sides with a little salt.
• Put the olive oil into a 12" skillet and turn on the heat to high. When oil is hot, slide in the lamb chops. Brown them throughly on one side, turn over, and brown thoroughly on the other side. Remove from the pan to a plate and set aside.
• Put the chopped onion into the pan and cook it over lively heat, stirring frequently, until it becomes a rich gold colour. Add tomatoes with their juice, turning them over in the pan once or twice, and cook for 5 minutes.
• Add the cut up peppers, parsley, olives, salt and generous grindings of black pepper. Turn heat down to medium; cook, stirring occasionally, for about 8 minutes, until the peppers are tender but firm.
• Sprinkle the chops with pepper and return them to the pan with the sauce. Turn the chops over several times to coat well and after about a minute or so, empty the full contents of the skillet onto a warm serving platter and promptly serve to hungry diners.

LAMB SHANKS WITH TOMATO & OLIVES

Steps:

• Preheat oven to 180°C/160°C fan forced.
• Toss the lamb in combined flour, salt & pepper mixture. Shake away excess flour.
• Heat oil in a 3 litre capacity flameproof casserole or baking dish. Cook lamb shanks in batches until well browned all over. Remove from dish and drain on absorbent paper.
• Add garlic and wine to the dish, bring to the boil. Add stock, undrained tomatoes, anchovies, chilli and basil and stir to combine. Return lamb to dish and bring to the boil. Remove from stove top.
• Cover the lamb dish with lid or tightly with foil and place in over. Cook for 2 hours, turning lamb halfway through cooking. Remove lamb from dish and cover to keep warm.
• Add the olives and vinegar to the tomato mixture in dish, simmer on stove top, uncovered over a medium heat for about 5 minutes or until thickened slightly. Remove basil sprig.
• Sprinkle extra basil leaves over lamb and sauce.
• Serve hot.

ROASTED LAMB WITH POTATO, ONION AND TOMATO GRATIN

Steps:

• Preheat oven to 450°F.
• Rub bottom of 16x10 gratin pan with split garlic clove.
• Arrange potato slices in bottom of pan.
• Season with salt, pepper, some of the thyme and chopped garlic.
• Add a layer of onions and seasoning.
• Add a layer of tomatoes and seasoning on top.
• Drizzle with wine and oil.
• Trim the thicker portions of fat from the leg of lamb.
• Season with salt and pepper.
• Place lamb on a sturdy cake rake directly on top of gratin pan.
• Roast, uncovered, for about 1 hour and 15 minutes for rare lamb (1 hour and 45 minutes for well-done); turning lamb every 15 minutes, basting with liquid from gratin pan.
• Remove from oven and allow to sit for 20 minutes before carving.

LAMB WITH BLACK OLIVES (AGNELLO CON OLIVE NERE)

Steps:

• Pat the pieces of lamb dry with paper towels and sprinkle generously with salt and pepper.
• In a heavy saucepan or casserole, gently sauté the garlic and rosemary in the oil over medium-low heat until the garlic is soft but not brown, about 10 minutes. Add the seasoned lamb, raise the heat to medium, and turn the lamb pieces, stirring constantly, until they have browned thoroughly on all sides. Add the wine, let come to a simmer, and cook until reduced by half.
• Stir in the olives and the dissolved tomato paste, mixing everything together, then cover the pan and continue cooking on very low heat for about 1 hour, or until the sauce is very thick and the lamb is cooked through. Check the sauce periodically and add more wine or water if it seems necessary.
• When the lamb is done, serve it immediately, accompanied by polenta, if you wish.

SLOW-COOKER LAMB WITH OLIVES AND POTATOES

Steps:

• Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together 1 tablespoon flour and broth. Add to slow cooker.
• Place 3 tablespoons flour on a plate. Season lamb with salt and pepper, then coat in flour, shaking off excess. In a large skillet, heat oil over medium-high. In batches, cook lamb until browned on all sides, about 10 minutes; transfer to slow cooker. Add wine to skillet and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). Stir in olives, cover, and cook 20 minutes.
• To serve, transfer lamb and vegetables to a platter. Skim fat from cooking liquid, then stir in lemon juice and season to taste with salt and pepper. Serve sauce with lamb and vegetables.

ROAST ILLABO LAMB WITH TOMATO, OLIVES AND AïOLI

Steps:

• Preheat the oven to 180°C (350°F).
• To make the Tomato Jam, place the tomatoes on a baking sheet in the preheated oven for 20 to 30 minutes. Put the tomatoes through a food mill. In a food processor or bar mix (blender) purée the onion, garlic and ginger with 100 ml (1/2 cup) of the olive oil. Add the ground fennel, coriander and cumin to the onion mix.
• Place a heavy-based pot on the stove and pour in the remaining olive oil. Add the paste, and cook for 30 minutes over low heat or until the paste caramelises. Put in the palm sugar and allow to caramelise. Add the fish sauce and reduce slightly. Add the vinegar and cook for 1 minute, then the tomato juice. Stir, and cook slowly for 2 hours. You should be left with a thick, spicy and sweet jam with no liquid. To store, place in a sterilised jar, cover with a film of oil and refrigerate.
• To make the Aïoli, first combine the olive oils. Crush the garlic and salt together in a mortar and pestle. Whisk in the egg yolks, add the lemon juice and continue whisking while adding the olive oils in a thin stream until the emulsion thickens. Taste and adjust the seasoning if necessary.
• To make the Braised Vegetables, peel the eggplant and cut the skins into 0.5 cm (1/4-inch) cubes (reserve the flesh for another use). Pour the olive oil into a heavy-based saucepan. Add the eggplant skins and fry until golden brown. Remove, and add the basil and parsley. Fry until dark green and crisp. Remove and strain the oil, reserving it for another use. Pour the extra-virgin olive oil into the pan and heat. Put in the onion, garlic and sea salt, and cook until soft. Add the capsicums (bell peppers) and anchovies, and cook for a further 2 minutes. Add the tomatoes, herbs and capers, and return the eggplant to the pan. Add the lemon juice and taste for seasoning. Cook for 1 minute, then remove and set aside.
• Preheat the oven to 200°C (400°F).
• Trim any excess fat off the lamb legs, leaving the shank on. Rub all over with sea salt and olive oil, and place in a roasting pan in the preheated oven for 10 minutes. Turn the lamb and add the potatoes. Cook for a further 15 minutes. Turn off the oven, remove the potatoes and cover the lamb loosely with foil. Leave the oven door open, and rest the lamb for 15 minutes.
• In a pot combine the braised vegetables with the tomato jam in a 3:1 ratio. Add the olives and potatoes. Heat through, but don't boil.
• Remove the lamb from the oven. Divide the vegetables and potatoes between 6 large white plates. Carve the lamb and place on top of the vegetables. Spoon over the aïoli, and grind over some pepper. Serve immediately.