Slow-Cooked Mediterranean Lamb with Olive and Herb Ragout
Tender lamb shoulder slow-cooked until fall-apart soft, served with a richly flavored ragout of olives, tomatoes, and fresh Mediterranean herbs. This mediterranean-inspired lamb (mediterranean herbs) ready in about 215 minutes pairs bone-in lamb shoulder, extra virgin olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 3 lbs bone-in lamb shoulder
- 3 tbsp extra virgin olive oil
- 1 large, diced yellow onion
- 5, minced garlic cloves
- 14 oz canned diced tomatoes
- 1 cup, halved pitted Kalamata olives
- 2 tbsp, chopped fresh rosemary
- 1 tbsp, chopped fresh thyme
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp lemon zest
Instructions
- Step 1: Preheat oven to 325°F. Rub 3 lbs bone-in lamb shoulder with 3 tbsp extra virgin olive oil, 1 1/2 tsp salt, and 1 tsp black pepper. In a large Dutch oven, brown the lamb on all sides over medium-high heat, about 4 minutes per side, until deep golden.
- Step 2: Remove lamb; reduce heat to medium. Add 1 large diced yellow onion and 5 minced garlic cloves to the pot, sauté for 5 minutes until softened and fragrant.
- Step 3: Stir in 14 oz canned diced tomatoes, 1 cup halved pitted Kalamata olives, 2 tbsp chopped fresh rosemary, and 1 tbsp chopped fresh thyme. Pour in 1/2 cup dry white wine and 1 cup chicken broth, scraping browned bits from bottom.
- Step 4: Return lamb to pot, cover tightly, and place in oven. Cook for 3 hours until lamb is tender and easily shredded.
- Step 5: Remove lamb; shred with forks and stir lemon zest 1 tsp into ragout. Serve ragout ladled over shredded lamb.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Mediterranean Lamb with Olive and Herb Ragout take to make?
Total time is about 215 minutes (20 min prep + 195 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 Mediterranean Lamb with Olive and Herb Ragout?
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 bone-in lamb shoulder from drying out.
Can I substitute ingredients in Slow-Cooked Mediterranean Lamb with Olive and Herb Ragout?
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 Mediterranean Lamb with Olive and Herb Ragout 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 Mediterranean Lamb with Olive and Herb Ragout?
Mediterranean 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.
