Lamb Stewed in White Wine with Potatoes and Olives

Main Dishes | American cuisine

⏳ Time

2 hours 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Lamb stewed in white wine with potatoes and olives

Ingredients

Lamb Neck Fillet - 28.2 oz
Olive Oil - 4 tablespoons
Garlic - 6 cloves
Onion - 2 heads
Bay leaf - 2 pieces
Dry White Wine - 10 fl oz
Salad Potatoes - 24.7 oz
Thyme - 2 pieces
Pitted olives - ⅓ cup
Chicken Broth - 13 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Finely chop the onion and slice the garlic thinly (lengthwise). Chop 2 sprigs of fresh thyme. Peel the potatoes and slice them into circles about 2.5 centimeters thick.

Step 2

Coat the lamb chops in a mixture of salt and pepper.

Step 3

Heat the oil in a heavy skillet over medium heat, and when it sizzles, add the garlic. Sauté for about 1 minute. Remove the cooked garlic from the skillet and place it on a plate.

Step 4

In the same skillet, brown the lamb chops on both sides (about 4 minutes) and transfer them to a plate.

Step 5

Add the finely chopped onion, bay leaf, a quarter teaspoon of salt to the skillet and sauté until golden brown (10-12 minutes), stirring frequently. Add the wine and, continuing to stir, bring to a boil. Remove from heat.

Step 6

Layer half of the sliced potatoes in the bottom of a large baking dish. Pour the onion-wine mixture over the potatoes, followed by the garlic, thyme, and olives in succession. Top with the meat (4 portions) and a second layer of potatoes. Pour the broth over everything.

Step 7

Bake in a preheated oven at 374°F for about 90 minutes, periodically checking the meat's doneness with the tip of a knife. If the top layer of potatoes begins to dry out, baste the potatoes with the same sauce in which they are cooking.