Pic of One pot lamb with chard, olives and tomatoes

One pot lamb with chard, olives and tomatoes

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Meat mains

One pot lamb with chard, olives and tomatoes

Main Serves 4 1h 55 min
This hearty one-pot lamb dinner is very easy to make. One bowl of it is all you need for a completely satisfying dinner on a cold night – though a little crusty bread wouldn't go amiss for soaking up the last of the juices. It re-heats well, and is forgiving of substitutions – use kale or spinach instead of chard, or cannellini or borlotti beans in place of haricot.


  • 2 tbsp olive oil
  • 500g diced lamb (shoulder is good)
  • 1 onion, finely sliced
  • 2 garlic cloves, finely chopped
  • 3 sprigs fresh rosemary
  • 500ml hot lamb or beef stock
  • 400g tin haricot beans, rinsed and drained
  • 3 large tomatoes, chopped (or use ½ a tin of chopped tomatoes)
  • 100g pitted black olives
  • 200g chard leaves (or use spinach), tough stems removed, roughly chopped
  • 100g crème fraîche
  • salt and pepper


Prep time: 10 min
Cooking time: 1h 45 min
  • Step 1

    Preheat oven to 160°C/Gas 3
  • Step 2

    Heat the oil in a large, flameproof casserole pot. Fry the lamb in batches to brown the outside. Remove from the pan, add the onion and garlic and fry for a few minutes.
  • Step 3

    Return the lamb to the pan, add the rosemary, stock and season. Place in oven and cook for an hour or so, until the lamb is tender
  • Step 4

    Add the beans, tomatoes and olives. Cook for another 15 minutes.
  • Step 5

    Add the chard and crème fraîche and cook until the chard has just wilted (about 8-10 minutes). Check seasoning before serving.

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