Name: Sardinian lamb stew
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: 1 kilogram boneless lamb shoulder; 2 tablespoon extra virgin olive oil; 1/2 cup fresh mint leaves, plus extra for garnishing; 3/4 cup dry red wine; flaky sea salt and ground black pepper; 24 black olives, halved and pitted

Sardinian lamb stew

Italy’s islands hold great appeal for the culinary adventurer. Most have been invaded numerous times throughout history due to their strategic position or natural resources and with each invasion came new ingredients and cooking methods. Here’s a taste of Sardinia.

Serves 4

Cook

1H 20M

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Ingredients

1 kilogram boneless lamb shoulder

2 tablespoon extra virgin olive oil

1/2 cup fresh mint leaves, plus extra for garnishing

3/4 cup dry red wine

flaky sea salt and ground black pepper

24 black olives, halved and pitted

Method

1.Preheat oven to 180°C. Cut lamb into large cubes, removing as much fat as possible. Put lamb in a flameproof casserole, drizzle with oil, strew with mint and pour in wine. Season with a little salt (less than ¼ teaspoon) and ground black pepper to taste. Add olives.

2.Cover casserole with a lid and cook in the oven for 30 minutes. Remove casserole from oven, give a stir, replace lid, lower heat to 170°C and continue cooking for a further 30 minutes.

3.Remove casserole from oven and transfer lamb with a slotted spoon to a covered dish; keep warm.

4.Tilt casserole and scoop off as much fat as possible, or pour juices into a fat-separating jug and pour off fat, returning juices to the casserole.

5.Set casserole over a medium heat and cook until liquid has reduced to about ½ cup. Return the lamb to the casserole and let it sizzle gently until shiny and glazed. Garnish with mint and serve immediately.

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