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.
1
Heat olive oil in a deep skillet. Sauté garlic until golden. Add rosemary.
- Olive oil: 3 tablespoons
- Garlic: 2 cloves
- Rosemary: 2 pieces
2
Add lamb cut into small pieces. Fry until browned.
- Lamb: 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).
- 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).
- Green olives: 30 pieces
6
Serve with a potato side dish.
