Cordero amb olives

Ingredients

In the original Italian dish, Agnello con le olive, the lamb is typically cooked with Italian herbs and spices such as oregano and basil. However, in this Catalan adaptation, we use traditional Catalan herbs like rosemary and thyme to infuse the lamb with a distinct flavor profile. Additionally, Catalan cuisine often incorporates olives in various dishes, so the use of olives in Cordero amb olives is a natural fit. We alse have the original recipe for Agnello con le olive, so you can check it out.

• 1.5 kg (3.3 lbs) lamb shoulder, bone-in 1.5 kg (3.3 lbs) lamb shoulder, bone-in
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 sprigs of rosemary 2 sprigs of rosemary
• 2 sprigs of thyme 2 sprigs of thyme
• 1 lemon, zest and juice 1 lemon, zest and juice
• 1 cup (200 g) pitted green olives 1 cup (200 g) pitted green olives
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 9g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a large bowl, combine the minced garlic, lemon zest, lemon juice, olive oil, rosemary, thyme, salt, and pepper.
3. 3.
   Place the lamb shoulder in the bowl and coat it thoroughly with the marinade. Let it marinate for at least 2 hours, or overnight for best results.
4. 4.
   Heat a large oven-safe pot or Dutch oven over medium-high heat. Add a drizzle of olive oil and sear the lamb shoulder on all sides until browned.
5. 5.
   Remove the lamb from the pot and set it aside. Add the olives to the pot and sauté them for a few minutes until they are slightly softened.
6. 6.
   Return the lamb to the pot, cover it with a lid, and transfer it to the preheated oven.
7. 7.
   Roast the lamb for approximately 3 hours, or until it is tender and easily pulls apart with a fork.
8. 8.
   Remove the pot from the oven and let the lamb rest for a few minutes before serving.
9. 9.
   Serve the Cordero amb olives hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with good marbling, as this will ensure a tender and flavorful end result.
• Pitted green olives — Opt for high-quality olives that are firm and briny. If you prefer a milder flavor, you can use a mix of green and black olives.

Tips & Tricks

• For an extra burst of flavor, add a splash of red wine to the marinade.
• If you prefer a thicker sauce, you can remove the lamb from the pot once it's cooked and reduce the remaining liquid on the stovetop.
• Serve Cordero amb olives with crusty bread or roasted potatoes to soak up the delicious juices.

Serving advice

Cordero amb olives is best served hot, straight from the oven. Garnish it with fresh herbs such as parsley or thyme to add a touch of freshness. Serve it as the centerpiece of a meal, accompanied by your favorite side dishes.

Presentation advice

To present Cordero amb olives beautifully, place the tender lamb shoulder on a large serving platter. Arrange the olives around the lamb, and drizzle some of the cooking juices over the top. Garnish with fresh herbs for an added pop of color.