Greek Lamb Stew

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!

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 365 Calories

Ingredients

• ½ teaspoon ground cinnamon
• 2 tablespoons olive oil
• ¼ cup chopped fresh parsley
• salt and pepper to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• ½ teaspoon dried oregano
• 1 (15 ounce) can tomato sauce
• 2 cups chopped tomatoes
• ½ cup dry red wine
• 1 pound fresh green beans, trimmed
• ½ lemon, zested and juiced
• 1 pound lamb shoulder blade chops
• 1 cup lamb stock

Recipe Instructions

Step 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.

Step 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.

Step 3

Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.