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Slow-cooked lamb with olives and rosemary

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Served with creamy mash, this Slow-cooked lamb recipe is a great dinner idea. Made with tasty olives and rosemary, this flavourful dish is a must-try.

  • Serves4
  • Cook time2 hour 50 minutes
  • Prep time20 minutes
Slow-cooked lamb with olives and rosemary

Ingredients

  • 2 tbs olive oil
  • 1kg boneless lamb leg roast, cut into 3cm pieces
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 cup (250ml) dry red wine
  • 2 x 400g cans cherry tomatoes
  • 3 rosemary sprigs, leaves chopped
  • 1/2 cup (75g) pitted Kalamata olives
  • Pinch of Saxa Cooking Salt
  • Cooked polenta, to serve
  • Flat-leaf parsley leaves, to serve
  • Saxa Natural Sea Salt Flakes, to serve
  • Rosemary sprigs, extra, to serve
  • Steamed green beans, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 160°C. Heat half the oil in a large non-stick frying pan over medium-high heat. Add half the lamb and cook, turning occasionally, for 3-4 mins or until brown all over. Transfer to a large heavy-based casserole pan. Repeat with the remaining lamb.
  2. Step 2

    Heat remaining oil in the frying pan over medium heat. Add the onion and cook, stirring, for 4 mins. Add the garlic and cook, stirring, for 2 mins or until aromatic. Add wine or stock and cook, stirring, for 2 mins. Add the tomatoes, rosemary, olives and Saxa Cooking Salt. Pour the tomato mixture over the lamb in the casserole pan. Cover and bake for 2½ hours or until the lamb is tender and the sauce thickens slightly.
  3. Step 3

    Divide the polenta and lamb mixture among serving bowls. Sprinkle with parsley, Saxa Sea Salt Flakes and extra rosemary. Serve with the green beans.

Recipe tip

COOK. STORE. SAVE.
Smart swap:
You can substitute dry red wine for beef stock for an alcohol-free version.

Slow-cooked lamb with olives and rosemary

Slow-cooked lamb with olives and rosemary
  • Serves4
  • Cook time2 hour 50 minutes
  • Prep time20 minutes
Ingredients
  • 2 tbs olive oil
  • 1kg boneless lamb leg roast, cut into 3cm pieces
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 cup (250ml) dry red wine
  • 2 x 400g cans cherry tomatoes
  • 3 rosemary sprigs, leaves chopped
  • 1/2 cup (75g) pitted Kalamata olives
  • Pinch of Saxa Cooking Salt
  • Cooked polenta, to serve
  • Flat-leaf parsley leaves, to serve
  • Saxa Natural Sea Salt Flakes, to serve
  • Rosemary sprigs, extra, to serve
  • Steamed green beans, to serve
    Description

    Served with creamy mash, this Slow-cooked lamb recipe is a great dinner idea. Made with tasty olives and rosemary, this flavourful dish is a must-try.

    Method
    1. Step 1

      Preheat oven to 160°C. Heat half the oil in a large non-stick frying pan over medium-high heat. Add half the lamb and cook, turning occasionally, for 3-4 mins or until brown all over. Transfer to a large heavy-based casserole pan. Repeat with the remaining lamb.
    2. Step 2

      Heat remaining oil in the frying pan over medium heat. Add the onion and cook, stirring, for 4 mins. Add the garlic and cook, stirring, for 2 mins or until aromatic. Add wine or stock and cook, stirring, for 2 mins. Add the tomatoes, rosemary, olives and Saxa Cooking Salt. Pour the tomato mixture over the lamb in the casserole pan. Cover and bake for 2½ hours or until the lamb is tender and the sauce thickens slightly.
    3. Step 3

      Divide the polenta and lamb mixture among serving bowls. Sprinkle with parsley, Saxa Sea Salt Flakes and extra rosemary. Serve with the green beans.