Sardinian Lamb Stew

Directions

1. 1
   Preheat the oven to 350°F. Cut the lamb into large cubes, removing as much fat as possible. Place the lamb in a Dutch oven. Drizzle with oil, sprinkle with mint and pour in the wine. Season to taste and add the olives. Cover.
2. 2
   Cook in the oven for 30 mins. Stir the lamb. Reduce the heat to 325°F. Cover and continue cooking for a further 30 mins.
3. 3
   Transfer the lamb with a slotted spoon to a covered dish and keep warm.
4. 4
   Tilt the pan and remove as much fat as possible. Or pour the juices into a fat-separating cup and pour off the fat, returning juices to the pan.
5. 5
   Place the pan on medium heat and cook until the liquid has reduced to about 1/2 cup. Return the lamb to the pan and let it sizzle gently until shiny and glazed. Garnish with mint and serve immediately.