LAMB BRAISED WITH GREEN OLIVES
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 2h
Yield Four to six servings
Number Of Ingredients 10
Steps:
- Warm the oil in a large heavy skillet or Dutch oven, and saute the rosemary, garlic and red-pepper flakes over low-medium heat for 4 or 5 minutes, until the garlic begins to turn golden. Add enough lamb to fit comfortably in the pan, and saute, turning several times, until it is evenly browned. Transfer it to a platter. Repeat until all the lamb is cooked, adding oil as needed.
- Add the wine and the bouillon cube or broth to the skillet and cook over medium-high heat until the liquid has reduced by about half. Return the lamb to the pan, add the tomato, cover and cook over very low heat for about 1 hour, until the lamb is easily pierced with the tip of a knife.
- Let the lamb sit for a few hours or overnight and reheat it. Skim off any fat, cover and simmer for half an hour, stirring in the olives during the last 5 to 10 minutes. Adjust the seasoning with salt and pepper and serve.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 16 grams, Sodium 740 milligrams, Sugar 1 gram
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Mr. HB
[email protected]This recipe is a disappointment. The lamb was dry and the sauce was bland. I would not recommend this recipe.
MD ALI AKBOR
[email protected]This recipe is a waste of time. The lamb was tough and the sauce was tasteless. I would not recommend this recipe.
Akla Akas
[email protected]This recipe is a fail. The lamb was overcooked and the sauce was watery. I would not recommend this recipe.
fouad allaw
[email protected]Don't waste your time with this recipe. The lamb was tough and the sauce was bland. I would not recommend this recipe.
vivian Xi
[email protected]This recipe is not worth your time. The lamb was dry and the sauce was flavorless. I would not recommend this recipe.
Godwill Maorere
[email protected]This recipe was a disaster. The lamb was tough and the sauce was watery. I don't recommend this recipe.
Multi Video
[email protected]I had high hopes for this recipe, but the lamb was overcooked and the sauce was bland. I won't be making this again.
Shannon Kelly
[email protected]The recipe was easy to follow, but the lamb was a bit dry. I think I would add more liquid next time.
Vasant Alluri
[email protected]The lamb was a bit tough, but the sauce was delicious. I think I would try cooking the lamb for a shorter amount of time next time.
Kristi Schoff
[email protected]I'm not a huge fan of lamb, but this recipe was really good. The meat was tender and flavorful, and the green olives added a nice touch of brininess. I would definitely make this again.
Saikat Hasan
[email protected]This is a great recipe for a special occasion. The lamb was cooked perfectly and the sauce was delicious. I would definitely recommend this recipe.
Robin Ahmmed
[email protected]I loved this recipe! The lamb was fall-off-the-bone tender and the green olives added a nice briny flavor. I will definitely be making this again.
Foyosol Miya
[email protected]Delicious! The lamb was so tender and the sauce was flavorful. I will definitely be making this again.
Natalie Naidoo
[email protected]This recipe was easy to follow and the lamb turned out perfectly. The green olives added a nice touch of flavor. I would definitely make this again.
Kashif Tariq
[email protected]I'm not usually a fan of lamb, but this recipe changed my mind. The meat was so tender and juicy, and the green olives added a nice salty flavor. I'll definitely be making this again.
Dibora Kibrom
[email protected]This is my new favorite lamb recipe! The green olives add a unique and delicious flavor that I've never had before. I highly recommend this recipe.
Omphile Motsa
[email protected]I made this recipe for a dinner party and it was a huge success! The lamb was perfectly cooked and the sauce was flavorful and rich. My guests raved about it.
md lipon Islam
[email protected]This lamb dish was a hit with my family! The meat was fall-off-the-bone tender and the green olives added a delicious briny flavor. I will definitely be making this again.