Our Greek Lamb Stew is mouthwateringly tasty, super easy to make and packed with delicious Greek flavours. Perfect for a cosy weekend dinner with family or friends.
This is our favourite way to make Greek lamb, our tasty lamb stew is super flavoursome and perfect for a cosy autumn dinner. I love to serve the tasty stew alongside garlicky roast potatoes and some simple steamed greens. A really easy lamb recipe the whole family will enjoy.
It’s a great lamb stew recipe for simmering slowly on a Sunday and it smells amazing as it cooks. And for that touch of added deliciousness and Greek vibe, I scatter the stew with feta cheese and lemon zest and juice just before serving.
Lamb is great for cooking Greek dishes with as the flavours of garlic, herbs and olives go so well with lamb.
Greek Lamb Stew Ingredients
For the lamb stew
- 1 tbs olive oil – you can use a knob of butter or rapeseed oil if you prefer.
- 1 large onion – chopped
- 2 sticks of celery – sliced
- 2 cloves garlic – finely chopped
- 400g diced stewing lamb
- 1/2 tsp ground cinnamon
- 1 tsp fennel seeds – ground using pestle and mortar, these give the stew a really warm, earthy flavour.
- 2 carrots – chopped
- 150ml white wine
- 2 tins chopped tomatoes
- handful of black olives – roughly chopped
- 1 heaped tsp dried oregano
- 2 bay leaves – if you cook lots of stews, casseroles and pasta sauces it’s worth growing bay leaves in the garden.
- 250ml chicken or vegetable stock
- salt & pepper to season
To serve
- zest and juice of a small lemon
- 100g feta cheese – crumbled, this gives the lamb stew a lovey tangy flavour and Greek vibe.
- handful of roughly chopped flat leaf parsley
How to make Greek Lamb Stew
It’s really easy to prepare and cook our delicious lamb stew recipe.
- Heat oven to 170C
- Add a splash of olive oil or knob of butter to a hob/oven safe pan (one with a lid) Add the chopped onions and celery to the pan and fry for 10 minutes over a low heat until softened.
- Tip in the garlic and fry for a couple of minutes.
- Add the diced lamb, cinnamon and fennel seeds and cook gently stirring frequently until browned.
- Pour in the wine and allow to sizzle for a minute or two.
- Tip in the carrots, chopped tomatoes, olives, oregano and bay leaves.
- Pour in the stock – season with salt and pepper to taste, then bring the stew to the boil and then pop on the lid and put the stew into the oven – cook for around 2 hours 30 or until the meat and vegetables are tender. Check the stew around 1 hour into cooking just to check it doesn’t need any further stock adding.
- Once the stew is cooked and you’re ready to serve – stir in the lemon juice and then sprinkle over the feta cheese, lemon zest and chopped parsley.
Make our Lamb Stew your way
- Fancy more veggies or need to stretch the recipe to feed more people then add in a tin of chickpeas or lentils, they work well with our lamb stew.
- Not keen on Greek flavours – go Indian and flavour the stew with curry paste.
- Want a hit of spice – sprinkle freshly chopped chillies on before serving.
What to serve with Greek Lamb stew
Our Greek lamb stew is the perfect lamb stew recipe for a laid back Sunday dinner. And we’ve got loads of ideas for what to serve with it.
- Try serving with garlic and herb roast potatoes and steamed broccoli.
- Serve with flavoured couscous – the Ainsley Harriot sachets are a good option and only take a few minutes to prepare. You could also add a side salad or simple tomato salad dressed with basil, balsamic vinegar and olive oil.
- Serve our stew with freshly cooked pasta.
- Fancy some total comfort food… try serving with creamy mashed potatoes or spooned into oven baked potatoes with crispy salted skins.
More easy lamb recipes to try
- Easy Shepherds Pie – a classic, warming recipe that’s perfect for feeding the family.
- Lamb Meatballs – easy meatball recipe, our lamb meatballs are gently spiced and oh so simple to make, delicious served with flavoured couscous for a delicious easy dinner.
- Pendle Witch Stew – simmer up this delicious, warming lamb stew inspired by the Pendle witches. A warming Lancashire stew that’s perfect for feeding the family.
Epic Greek Lamb Stew
Tasty Greek lamb stew with tomatoes and olives
Ingredients
For the lamb stew
- 1 tbs olive oil
- 1 large onion - chopped
- 2 stick celery - sliced
- 2 cloves garlic - finely chopped
- 400g diced stewing lamb
- 1/2 tsp ground cinnamon
- 1 tsp fennel seeds - ground in pestle and mortar
- 2 carrots - chopped
- 150ml white wine
- 2 tins chopped tomatoes
- handful of black olives - roughly chopped
- 1 tsp dried oregano
- 2 bay leaves
- 250ml chicken stock
- salt and pepper to season
To serve
- zest and juice of a lemon
- 100g feta cheese
- small bunch flat leaf parsley
Instructions
- Heat the oven to 170C.
- Add a splash of olive oil or knob of butter to a hob/oven safe pan (one with a lid) Add the chopped onions and celery to the pan and fry for 10 minutes over a low heat until softened.
- Tip in the garlic and fry for a couple of minutes.
- Add the diced lamb, cinnamon and fennel seeds and cook gently stirring frequently until browned.
- Pour in the wine and allow to sizzle for a minute or two.
- Tip in the carrots, chopped tomatoes, olives, oregano and bay leaves.
- Pour in the stock - season with salt and pepper to taste, then bring the stew to the boil and then pop on the lid and put the stew into the oven - cook for around 2 hours 30 or until the meat and vegetables are tender. Check the stew around 1 hour into cooking just to check it doesn't need any further stock adding.
- Once the stew is cooked and you're ready to serve - stir in the lemon juice and then sprinkle over the feta cheese and chopped parsley.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 274Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 551mgCarbohydrates: 16gFiber: 3gSugar: 7gProtein: 12g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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