GREEK LAMB STEW RECIPE | ALLRECIPES
This is a wonderful and easy stovetop preparation that is a hearty meal for the whole family. I often serve it over rice or orzo, with a nice tomato and cucumber salad and good bread. A simple, fresh, and delicious taste of the Greek Isles!
Provided by nickysmama
Categories Soups, Stews and Chili Recipes Stews
Total Time 2 hours 35 minutes
Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
- Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
- Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.
Nutrition Facts : Calories 365.3 calories, CarbohydrateContent 24.4 g, CholesterolContent 60.6 mg, FatContent 20.3 g, FiberContent 8.1 g, ProteinContent 20 g, SaturatedFatContent 6.4 g, SodiumContent 606.5 mg, SugarContent 10 g
SLOW-COOKED GREEK LAMB RECIPE | BBC GOOD FOOD
Take your time making this easy one-pot lamb dish for an informal centrepiece meal. You can slow-cook it two days ahead and serve it with Greek meze dishes
Provided by John Torode
Categories Main course
Total Time 6 hours 15 minutes
Prep Time 15 minutes
Cook Time 6 hours
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3 and sit a shelf as low as possible. Pierce the lamb all over with a small knife, then fill each slit with a garlic clove and half an anchovy fillet. Rub all over with the oil, then season.
- Heat a flameproof casserole dish and sear the lamb all over until well browned. Take off the heat, remove the lamb from the dish and tip in the tomatoes, carrots, sage and rosemary. Sit the lamb on top and scatter over the thyme.
- Cover the dish, slip it onto the bottom shelf of the oven and cook for 4-5 hrs until pull-apart tender. Carefully lift the lamb from the dish, discard the herbs and roughly squash the tomatoes into the juices. Sit the lamb back in the dish and serve in big shredded chunks with tzatziki, chickpea salad and flatbreads for mopping up the juices.
Nutrition Facts : Calories 657 calories, FatContent 47 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 4 grams fiber, ProteinContent 48 grams protein, SodiumContent 1.1 milligram of sodium
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