Sauteed Lamb With Green Olives
Published December 8, 1990
- Total Time
- About 1 hour
- Rating
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Ingredients
½ pound small green olives
6 large tomatoes
1 tablespoon butter
1 tablespoon olive oil
4 pounds lamb (1 pound of neck and 3 pounds of boneless leg of lamb), cut into serving-size pieces
1 tablespoon flour
3 bay leaves
2 sprigs fresh thyme
4 cloves garlic, peeled and crushed with the side of a heavy knife
Salt to taste
Freshly ground black pepper to taste
2 tablespoons chopped parsley for garnish
Nutritional analysis per serving (6 to 8 servings)
8 grams carbs; 178 milligrams cholesterol; 1570 calories; 68 grams monosaturated fat; 7 grams polyunsaturated fat; 82 grams saturated fat; 164 grams fat; 3 grams fiber; 882 milligrams sodium; 16 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Transfer the lamb, olives and the liquid to a deep serving bowl. Sprinkle with the chopped parsley. Serve with boiled potatoes or steamed rice.
Private Notes