Lamb Casserole with Rosemary and Black Pepper Olives

Chunky lamb and our best-selling olives – all in a one pot easy-to-cook dish. Perfect for Autumn.

  • Serves

  • Prep

    10 mins
  • Cook

    45 mins



  1. Fry the onion for 2 mins
  2. Flour the cubed braising lamb, then add to the onions
  3. Add the swede and parsnip, mix well then pour over the red wine and lamb stock
  4. Add salt, pepper and rosemary and bring to the boil
  5. Reduce to a medium- low heat and simmer for 40 mins
  6. Finally add the rosemary and black pepper olives
  7. Cook for a further 5 mins then serve

Tom's top tip: The flour acts as the thickening agent as the stew cook