Description
This Greek-Style Lamb Stew is a hearty, flavorful dish simmered slowly to tender perfection. Rich with tender lamb, tangy tomatoes, savory olives, artichoke hearts, and fragrant herbs like oregano and mint, it’s a comforting meal perfect for cozy dinners. The slow cooking allows the flavors to meld beautifully, finished with optional crumbled feta and fresh mint for an authentic Mediterranean touch.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 2 pounds lamb stew meat
- 1 can (28 ounces) diced tomatoes
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (15 ounces) water-packed artichoke hearts, drained
- 1 cup pitted ripe olives
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried mint
- 1 teaspoon salt
- 1/2 to 1 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
Optional Toppings
- Crumbled feta cheese
- Fresh mint leaves
Instructions
- Sear the lamb meat: In a Dutch oven or large skillet, heat the olive oil over medium heat. Brown the lamb stew meat in batches to ensure even searing, adding more oil if needed. This step adds flavor by caramelizing the surface of the meat. Once browned, remove the lamb pieces with a slotted spoon to allow excess oil to drip off.
- Transfer to slow cooker: Place the browned lamb into a 5-quart slow cooker in preparation for slow cooking.
- Add remaining ingredients: To the slow cooker, add the diced tomatoes, rinsed chickpeas, drained artichoke hearts, pitted olives, minced garlic, dried oregano, dried mint, salt, black pepper, and cayenne pepper. Stir well to combine all the ingredients thoroughly.
- Slow cook the stew: Cover the slow cooker and cook on low heat for seven to eight hours. This slow simmering allows the lamb to become tender while the flavors blend to create a rich, delicious stew.
- Garnish and serve: Once cooked, serve the Greek-style lamb stew garnished with optional crumbled feta cheese and fresh mint leaves for an authentic Mediterranean finish and a fresh burst of flavor.
Notes
- For a milder stew, use 1/2 teaspoon cayenne pepper instead of 1 teaspoon.
- If you prefer, the lamb can be browned in a skillet and then transferred to the slow cooker, which saves cleaning the Dutch oven.
- This stew pairs well with crusty bread or rice to soak up the flavorful sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- To make the recipe more spicy, add extra cayenne or a splash of hot sauce during cooking.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Greek
