Sauteed Lamb With Green Olives

Name: Sauteed Lamb With Green Olives
Total time: 1 h
Yield: 6 - 8 servings
Cuisine: french
Ingredients: 1/2 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

By Colette Rossant

Total Time: About 1 hour
Rating: (0)
Comments: Read comments

Featured in: FOOD; A Taste of Corsica

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Ingredients

Yield:6 - 8 servings

½pound small green olives
6large tomatoes
1tablespoon butter
1tablespoon olive oil
4pounds lamb (1 pound of neck and 3 pounds of boneless leg of lamb), cut into serving-size pieces
1tablespoon flour
3bay leaves
2sprigs fresh thyme
4cloves garlic, peeled and crushed with the side of a heavy knife
Salt to taste
Freshly ground black pepper to taste
2tablespoons chopped parsley for garnish

Ingredient Substitution Guide

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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.