Greek lamb stew with tomatoes & olives

A rich stew with noodle nests, tender lamb and an acidic bite from olives and capers.

Ingreadient

• 2½kg Waitrose West Country Boneless Lamb Shoulder (approx. 2-2.5kg) (from the meat counter; selected stores)
• 2 tbsp olive oil
• 2 onions, chopped
• 1 red chilli
• 3 garlic cloves, thinly sliced
• 1 sprig rosemary
• 400ml white wine
• 2 400g cans chopped tomatoes
• 3 tbsp essential Waitrose Sliced Black Olives
• 2 essential Waitrose Vermicelli Nests or 125g linguine, broken into small pieces
• 200g feta cheese
• 25g mint

Step by step

1. Preheat the oven to 150°C, gas mark 2. Cut the meat into 6cm pieces.
2. Heat a large lidded flameproof casserole dish and add a tablespoon of oil. Brown the meat all over in batches, then remove and set aside.
3. Add the remaining oil to the dish, stir in the onions and cook for 2-3 minutes until beginning to soften. Leaving the top intact, split the chilli along its length – this adds flavour to the stew without too much heat. Stir in the chilli, garlic and rosemary, and increase the heat. Pour in the wine and simmer for 3-4 minutes. Stir in the chopped tomatoes and reduce the heat.
4. Return the lamb and juices to the dish, stir in the olives and bring to a simmer. Season, then cover and cook in the oven for 1 hour 30 minutes, or until the lamb is tender.
5. Remove the chilli and rosemary, and discard. Return the stew to a simmer on the hob. Add the pasta and cook for 3-5 minutes until tender, and the lamb is thoroughly heated. Ladle the stew onto plates and serve scattered with the feta and mint sprigs.