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Greek Lamb Stew
Greek Lamb Stew
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Prep Time:
15 minutes
Cook Time:
140 minutes
Total Time:
155 minutes
"Quick and hearty stovetop dish, perfect for the family. Serve over rice or orzo with a refreshing tomato and cucumber salad. Taste of the Greek Isles in every bite!"
Ingredients:
  • 1 pound lamb shoulder blade chops
  • salt and pepper to taste
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 0.5 cup dry red wine
  • 2 cups chopped tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup lamb stock
  • 0.5 lemon, zested and juiced
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon ground cinnamon
  • 1 bay leaf
  • 1 pound fresh green beans, trimmed
  • 0.25 cup chopped fresh parsley
Instructions:
  • In a large, heavy-bottomed pot over medium-high heat, warm the olive oil. Season the lamb with salt and pepper, then sear on each side until deeply browned, approximately 5 minutes per side. Add the onions and garlic, sauté until lightly browned, around 2 minutes.
  • Pour the wine into the pot and bring to a boil, while deglazing the pan with a wooden spoon. Add tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring to a boil, then simmer covered for 1 1/2 hours until lamb is tender. Stir in green beans and cook for an additional 20 minutes until tender.
  • Discard the bay leaf and bones from the stew, then sprinkle with fresh chopped parsley for a finishing touch.

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