Recipe by nickysmama
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
lamb shoulder blade chops
salt and pepper to taste
dry red wine
1 (15 ounce) can
lemon, zested and juiced
fresh green beans, trimmed
chopped fresh parsley
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.
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 much...it was almost inedible. If you decide to make this one I would add the lemon gradually to suit your individual taste.
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.
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.
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!.
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!
This was very tasty. The only suggestion I have is to increase the amount of meat to 1 1/2 pounds.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Lamb Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 440
** Calories from Fat: 183
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make a traditional, hearty Irish stew.
This simple lamb stew is too good to eat just once a year.
Lamb is stewed in Moroccan spices until moist and tender.