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!"
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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
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