Greek Lamb Stew Recipe -
Greek Lamb Stew Recipe

Greek Lamb Stew

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs 20 mins

    2 hrs 35 mins


  1. 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.
  2. 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.
  3. Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.
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Reviews More Reviews

Most Helpful Positive Review
Mar 19, 2009

Loved this recipe, but I changed it alittle...used 28oz. can of crushed tomatoes only; reduced the stock to 1/2c; and added a 1/4 teaspoon each of allspice and ground cloves put everything in a crock pot and cooked on low for 5 hours. I served it with bulger wheat.

Most Helpful Critical Review
Oct 02, 2009

I was quite hopeful that I would enjoy this one but the lemon flavour just overpowered everything else...even the lamb! Half a lemon was definitely too was almost inedible. If you decide to make this one I would add the lemon gradually to suit your individual taste.


9 Ratings

May 11, 2009

The flavour of this was very good, although I may use more lemon next time to get the zing I expect from Greek lamb dishes. Instead of chopped fresh tomatoes and tomoato sauce I just used to cans of chopped tomatoes and it worked fine. The sauce seemed to be a lot of very thin liquid, which I will thicken next time I make this as it just ran straight through the rice I served it with.

Jan 04, 2010

This was wonderful! I left out the lemon due to personal prefences and cooked it in the slow cooker for 5 hours on high. I used the Mavrodaphne (Greek dessert wine) I had on hand, which gave the stew a nice sweet overtone.

Feb 02, 2012

I found a deal on lamb shoulder chops and without having a clue what to do with them, I snatched them up! Luckily I found this recipe. With the exception of using chicken stock in place of lamb stock, I followed the directions to a T. Just before adding the green beans, I tasted the broth and added more oregano and cinnamon and also a bit of brown sugar to cut the acid of the tomatoes. I gave the green beans 30 minutes because we like them a bit soft in stews. Surprisingly, it was a hit with the family! Next time I'll pay more attention to trimming the fat off those chops! Even better..this would be great with lamb stew meat!.

May 31, 2013

Great stew! I added a chopped red bell pepper toward the end, put in less tomatoes, used a bit more parsley fresh from our garden, and used dried red chinese hot pepper instead of black pepper. We all loved it!

Mar 02, 2013

Very tasty. Used nearly 2 lbs cubed shoulder roast meat and 1 each of canned diced tomatoes, crushed tomatoes and tomato sauce. Used two cans of green beans, chicken broth and about 1 cup burgandy wine.

Jan 05, 2015

This was very tasty. The only suggestion I have is to increase the amount of meat to 1 1/2 pounds.


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  • Calories
  • 440 kcal
  • 22%
  • Carbohydrates
  • 27.4 g
  • 9%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 8.1 g
  • 32%
  • Protein
  • 32 g
  • 64%
  • Sodium
  • 1566 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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