Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

Heavenly! I saw this recipe in a magazine at the supermarket (? Fine Cooking ? Gourmet). I was so excited, wrote the ingredients on a scrap of paper, and made a dash for the meat department. I substituted boneless lamb for shoulder chops, Merlot for white wine, Roma tomatoes for artichoke hearts, increased the amount of garlic and tomato paste and added parsley. I served this with Yam a Day. Eat your heart out Jan S. !!

Ingredients Nutrition


  1. Heat oil and butter and brown lamb over high heat.
  2. Add garlic and rosemary, stir for 30 seconds.
  3. Add wine and stir, mix in beef broth and tomato puree.
  4. Reduce heat, cover and simmer for 1 hour.
  5. Remove cover,increase heat to medium high and cook until sauce begins to thicken.
  6. Add tomatoes and olives and cook 5 minutes.
  7. Stir in parsley and serve.


Most Helpful

As promised, we tried this tonight. You certainly have my tastes worked out Lorac, it was delicious. I really love a reduced sauce rather than a flour thickened one, as I think it intensifies the flavours, and this was no exception. I added 2 quarted onions along with the garlic, but otherwise didn't change a thing. All you people who aren't so fond of lamb, this is a good recipe to try. Next time I cook a a rabbit I'll do it the same way.

JustJanS May 21, 2002

Wow! Was it the cut that I used or was it the cooking method? Whatever it was, this was the most tender and tasty lamb that I have ever had. The merlot and various herbs and seasonings were perfect. Thanks!

luvinlif2k June 20, 2002

Good stuff! I went back to the ingredients in the first paragraph listed as original--the white wine and the artichoke hearts. This was fast to put together, and then easy, you do nothing but simmer for an hour. Result is very tasty, very tender. I used meat from a leg of lamb I had deboned. Served with garlic mashed potatoes, would be nice with polenta, I think. Jan S says it would be good with a rabbit, it would be perfect with a rabbit, I think!

Kasha February 01, 2004

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