Here's a classic Mediterranean lamb stew recipe that'll recall memories of warmer, sunnier days. Made with lamb neck fillet and using black olives, red pepper and strips of orange peel, it has a rich but piquant flavour. Finish with sprigs of thyme to add a fresh and aromatic scent and serve with a generous hunk of sourdough bread to mop up any remaining juices.
- Heat 1 tbsp olive oil in a large pan. Add the lamb and cook for 5-10 mins until browned all over. Remove from the pan and set aside.
- In the same pan, heat the remaining oil, add the onion and cook for 5 mins until softened. Stir in the garlic and cook for 30 secs more.
- Increase the heat and pour in the white wine. Bring to the boil, then leave to bubble for 2-3 mins until the liquid has reduced by half.
- Return the lamb to the pan, along with the tomatoes, orange peel, thyme sprigs and 200ml water. Leave to simmer gently for 1 hr, adding a splash more water if needed.
- Add the red pepper and olives and cook for a further 20 mins, until the peppers have softened. To serve, remove the orange peel and enjoy with some crusty bread, if you like.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.