Lamb in white wine with green olives.

Ingredients

• 750g Lamb leg or loin cubes
• 3 large carrots cut into small cubes
• 1 large brown onion diced
• 1 cup green, pitted olives
• 500 ml lamb stock
• 500ml dry white wine
• 3 cloves garlic crushed
• 1 heaped tsp dried mixed herbs
• 1 tablespoon finely chopped fresh rosemary
• 300ml cream
• Salt/pepper
• Olive oil

Method

• Heat a good splash of olive oil in a heavy based pan and a high
  heat
• Season the raw meat well with salt and pepper
• When oil is hot, brown the meat in batches being careful not to
  overcrowd the pan
• Remove the meat and set aside
• Turn the heat down to medium and add onions and carrots to
  the pan. Sautee until starting to soften – about 7 minutes
• Stir through the garlic and herbs and gently fry for about 1 minute
• Add the wine and stock, cover the pot and gently simmer until the
  meat is very tender – +/- 2 hours – check seasoning half way
  through
• When the meat is ready, add the olives and simmer for a further
  5 minutes
• Remove pan from the heat and stir through the cream
• Serve in a bowl with steamed rice

 Nice! and Tasty – Chris