Braised Lamb with Olives

Braised Lamb with Olives
  • 4 servings
  • 0:15 Preparation
  • 1:00 Cooking
  • 1:15 Total Time


Add all
  • 2 lb
    (900 g)

    cubes of lamb (1 po. (2.5 cm))

  • 1/4 cup
    (60 mL)

    olive oil

  • To taste ground pepper

  • 1 1/2 cup
    (375 mL)

    pitted black olives, quartered

  • 1/4 cup
    (60 mL)

    red wine


Preheat the oven to 350°F/180°C.

In a roasting pan, combine lamb, oil, pepper, olives and half of the red wine.

Cover and cook at 350°F/180°C about one hour or until meat is very tender.

While cooking, baste often with the rest of the red wine.

Serve hot.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007