Meat mains
One pot lamb with chard, olives and tomatoes
This hearty one-pot lamb dinner is very easy to make. One bowl of it is all you need for a completely satisfying dinner on a cold night – though a little crusty bread wouldn't go amiss for soaking up the last of the juices. It re-heats well, and is forgiving of substitutions – use kale or spinach instead of chard, or cannellini or borlotti beans in place of haricot.
Ingredients
- 2 tbsp olive oil
- 500g diced lamb (shoulder is good)
- 1 onion, finely sliced
- 2 garlic cloves, finely chopped
- 3 sprigs fresh rosemary
- 500ml hot lamb or beef stock
- 400g tin haricot beans, rinsed and drained
- 3 large tomatoes, chopped (or use ½ a tin of chopped tomatoes)
- 100g pitted black olives
- 200g chard leaves (or use spinach), tough stems removed, roughly chopped
- 100g crème fraîche
- salt and pepper
Method
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Step 1
Preheat oven to 160°C/Gas 3
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Step 2
Heat the oil in a large, flameproof casserole pot. Fry the lamb in batches to brown the outside. Remove from the pan, add the onion and garlic and fry for a few minutes.
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Step 3
Return the lamb to the pan, add the rosemary, stock and season. Place in oven and cook for an hour or so, until the lamb is tender
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Step 4
Add the beans, tomatoes and olives. Cook for another 15 minutes.
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Step 5
Add the chard and crème fraîche and cook until the chard has just wilted (about 8-10 minutes). Check seasoning before serving.
