Slow-Cooked Lamb with Tomato and Olive Ladera
Tender lamb simmered slowly in a rich tomato sauce with olives and herbs, embodying the classic Greek 'ladera' olive oil braised style. This greek-inspired lamb ready in about 165 minutes pairs lamb shoulder, cut into 2-inch chunks, extra virgin olive oil, large onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs lamb shoulder, cut into 2-inch chunks
- 1/4 cup extra virgin olive oil
- 1 large onion, chopped
- 4 cloves garlic cloves, minced
- 14 oz canned diced tomatoes
- 1/2 cup kalamata olives, pitted
- 2 tbsp fresh oregano, chopped
- 2 tbsp fresh parsley, chopped
- 1 cup water or broth
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Heat 1/4 cup extra virgin olive oil in a heavy pot over medium-high heat. Add 2 lbs lamb shoulder chunks and brown on all sides for 8-10 minutes until deeply caramelized.
- Step 2: Add 1 chopped large onion and 4 minced garlic cloves to the pot. Sauté for 5 minutes until the onion softens and becomes translucent.
- Step 3: Stir in 14 oz canned diced tomatoes, 1/2 cup pitted kalamata olives, 2 tbsp chopped fresh oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Pour in 1 cup water or broth.
- Step 4: Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer gently for 2 to 2 1/2 hours, stirring occasionally, until the lamb is fork-tender and the sauce thickens.
- Step 5: Stir in 2 tbsp chopped fresh parsley just before serving. Serve with crusty bread or roasted potatoes to soak up the flavorful sauce.
Frequently asked questions
How long does Slow-Cooked Lamb with Tomato and Olive Ladera take to make?
Total time is about 165 minutes (15 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Lamb with Tomato and Olive Ladera?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Lamb with Tomato and Olive Ladera?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Lamb with Tomato and Olive Ladera for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Lamb with Tomato and Olive Ladera?
Greek lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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