This one is adapted from a recipe in the February 2016 issue of Fine Cooking. It’s been sitting in the “things to try” pile for a while and I finally got around to it. II was intrigued by it because I love lamb stew and olives, but never have had olives in a stew before.
I tweaked the recipe a bit to make it a bit easier. And of course, it got converted into a sous vide recipe. Because why not.
2+ lbs lamb
2 lbs russet potatoes
Salt and pepper
1 tbsp olive oil
1 medium red onion
1/4 cup brandy
1 can beef stock
1 jar pitted Cerignola or other green olive
1 can crushed tomatoes
2 tbsp corn starch
I used a boneless lamb leg I had in the freezer for the lamb. The lamb was cooked for 2 hours at 135 to defrost and cook it. Then I sliced it into bite sized chunks, seasoned them and browned them in the olive oil in a cast iron pan. Meanwhile, I peeled and steamed the potatoes for half an hour, and diced the onion. When the lamb was browned, I put it back in the sous vide bag with the potatoes.
I deglazed the pan with the brandy, added the onion and cooked on medium until it was softened, then added the tomatoes. I let that cook until all the water was gone and the tomatoes started to brown, then added the beef stock and the olives. After mixing, I added the sauce to the sous vide bag as well.
The bag then went back at the sous vide setup, where it hung out overnight at 135, about 12 hours. I then took it out, added water to the corn starch to make a slurry, and then mixed it into the stew.
The result was pretty tasty. After cooking for that long, the lamb is very tender. The olives aren’t as distinctive as you’d expect, and blend nicely into the other flavors. In fact the sauce has a bit of a kick from the olives and red onion. Another one that’s definitely going in the recipe binder.