Lamb with black olives

4 servings

30 minutes

Lamb with black olives is an exquisite dish of Russian cuisine that combines tender meat with aromatic Mediterranean notes. The history of this recipe is rooted in gastronomic traditions where lamb held a special place. Slow-cooked with rosemary, garlic, and white wine, it acquires a rich flavor, while black olives add a piquant touch. The slight acidity of canned tomatoes and lemon zest balances the dish's richness. This recipe is perfect for a cozy family dinner or festive gathering, especially when paired with a potato side dish. The tenderness of the meat combined with the velvety texture of the sauce makes each serving a true gastronomic delight.

Energy value per serving

• Calories: 791.8
• Proteins: 41.5g
• Fats: 58.4g
• Carbohydrates: 9.6g

Ingredients

• Garlic: 2 clove
• Mutton: 1 kg
• Rosemary: 2 pc
• Olive: 30 pc
• Canned tomatoes: 2 jar
• Olive oil: 3 tbsp
• Dry white wine: 2 glass
• Salt: to taste
• Ground black pepper: to taste
• Lemon zest: to taste

Cooking steps

1. Heat olive oil in a deep skillet. Sauté garlic until golden. Add rosemary.

   Required ingredients:

   • Olive oil: 3 tablespoons
   • Garlic: 2 cloves
   • Rosemary: 2 pieces

2. Add lamb cut into small pieces. Fry until browned.

   Required ingredients:

   • Mutton: 1 kg

3. Pour in the wine and when most of it has evaporated, add the tomatoes (you can optionally add lemon zest, which will enhance the flavor of the olives).

   Required ingredients:

   • Dry white wine: 2 glasss
   • Canned tomatoes: 2 jars
   • Lemon zest:  to taste

4. Mix well, cover with a lid, and keep on low heat for 15 minutes.

5. Wash the olives and place them in a pan. Simmer with the lid on for 30 minutes (to prevent the meat from drying out, it is recommended to add a little water).

   Required ingredients:

   • Olive: 30 pieces

6. Serve with a potato side dish.