Lamb with Black Olives

Nancy Harmon Jenkins, Food Gal

Nancy Harmon Jenkins writes, “The olives used in this traditional recipe are fresh, black, uncured, ripe olives, but wrinkled, salt-cured black olives will do just as well. If you do have ripe black olives from an olive tree in your backyard, drop a handful in rapidly boiling water for about 20 minutes, then drain and use in the recipe. This is often served with soft polenta.”

• 2 pounds lamb shoulder or leg, cut in small stewing pieces
• Salt and freshly ground black pepper to taste
• 2 to 3 cloves garlic, finely chopped
• 2 sprigs rosemary, leaves only, finely chopped
• 2 tablespoons extra virgin olive oil
• 1 cup dry white wine
• 1 cup black olives, pitted if you prefer
• 2 tablespoons tomato paste mixed with 1/4 cup water

Pat pieces of lamb dry with paper towels and sprinkle generously with salt and pepper.

In a heavy saucepan or casserole, gently saute garlic and rosemary in oil over medium-low heat until garlic is soft but not brown, about 10 minutes. Add seasoned lamb, raise heat to medium, and turn lamb pieces, stirring constantly, until they have browned thoroughly on all sides. Add wine, let come to a simmer, and cook until reduced by half.

Stir in olives and the dissolved tomato paste, mixing everything together, then cover pan and continue cooking on very low heat for about 1 hour, or until sauce is very thick and lamb is cooked through. Check sauce periodically and add more wine or water if it seems necessary.

When lamb is done, serve it immediately, accompanied by polenta, if you wish.

(Serves 6 to 8 )

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