SAUTEED LAMB WITH GREEN OLIVES

Sauteed Lamb With Green Olives image

Provided by Colette Rossant

Time 1h

Yield 6 - 8 servings

Number Of Ingredients 12

1/2 pound small green olives
6 large tomatoes
1 tablespoon butter
1 tablespoon olive oil
4 pounds lamb (1 pound of neck and 3 pounds of boneless leg of lamb), cut into serving-size pieces
1 tablespoon flour
3 bay leaves
2 sprigs fresh thyme
4 cloves garlic, peeled and crushed with the side of a heavy knife
Salt to taste
Freshly ground black pepper to taste
2 tablespoons chopped parsley for garnish

Steps:

Pit the olives and blanch them in boiling water for 2 minutes. Drain and set aside. Blanch the tomatoes in boiling water for 2 minutes, then refresh them under cold water. Peel, quarter and seed the tomatoes and set aside.
In a large, heavy casserole, heat the butter and oil over medium heat. Add the lamb. Raise the heat to high and brown the lamb on all sides. Sprinkle in the flour and stir and saute for 1 minute or until the flour adheres to the meat. Add the olives, tomatoes, bay leaves, thyme and crushed garlic. Season sparingly with salt and pepper. (The olives are salty.) Simmer, covered, for 45 minutes, stirring occasionally.
Transfer the lamb, olives and the liquid to a deep serving bowl. Sprinkle with the chopped parsley. Serve with boiled potatoes or steamed rice.