Greek Lamb Stew

Greek Lamb Stew

8 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    2 h 20 m
  • Ready In

    2 h 35 m
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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Adjust Servings

Original recipe yields 4 servings



  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 (8)

Rate This Recipe


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.



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.



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.

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Amount Per Serving (4 total)

  • Calories
  • 440 cal
  • 22%
  • Fat
  • 20.3 g
  • 31%
  • Carbs
  • 27.4 g
  • 9%
  • Protein
  • 32 g
  • 64%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 1663 mg
  • 67%

Based on a 2,000 calorie diet



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Greek Lamb and Orzo


next recipe:

Lamb Stew In an Hour