This hearty Mediterranean Lamb Stew combines tender, slow-cooked lamb with vibrant vegetables and fragrant herbs, creating a comforting yet nutritious meal.
Packed with protein from lamb, fiber from vegetables, and heart-healthy fats from olive oil and olives, it’s both satisfying and wholesome.
Perfect for weeknight dinners or meal prep, it delivers rich flavor with minimal fuss.
Mediterranean Lamb Stew
Equipment
- 1 large heavy-based Dutch oven or saucepan with lid
- Measuring Cups and Spoons
- Chef’s Knife
- Cutting board
- Wooden spoon or spatula
- Plates for resting browned lamb
- Small bowl for topping ingredients
Ingredients
For the Stew:
- 1 kg stewing lamb shoulder cut into 3 cm cubes
- 1 tsp coarse sea salt
- ½ tsp freshly ground black pepper
- 3 tbsp olive oil
- 1 large brown or yellow onion diced
- 4 garlic cloves roughly chopped
- 800 g tinned crushed tomatoes
- 250 ml chicken stock
- 125 ml dry red wine e.g., Shiraz or Cabernet Sauvignon
- 2 tsp fresh rosemary finely chopped
- 2 tsp dried oregano
- ¼ tsp chili flakes optional
- 2 large red capsicum/bell peppers cut into 3 cm pieces
- 1 medium eggplant cut into 2 cm cubes
- 90 g pitted Sicilian green olives
- 70 g baby spinach firmly packed
- 2 tbsp fresh parsley roughly chopped
- Extra sea salt and black pepper to taste
For the Topping:
- 200 g Greek feta cheese crumbled
- 2 tbsp fresh mint leaves thinly sliced
- 1 tsp lemon zest
Instructions
- Prepare the Lamb: Start by selecting a well-marbled cut of lamb, such as shoulder, which becomes tender with slow cooking. Cut the meat into roughly 3 cm (1 inch) cubes if not already pre-cut. Pat each cube dry with paper towels; this step is crucial as it ensures the lamb sears properly and forms a rich, golden crust. Season the cubes evenly with coarse sea salt and freshly ground black pepper.
- Heat the Pan: Place a large, heavy-based Dutch oven or deep saucepan over medium-high heat. Add 2 tablespoons of olive oil and allow it to warm until it shimmers but does not smoke. Properly heating the oil before adding meat helps develop a flavorful crust without sticking.
- Brown the Lamb in Batches: Add a portion (about one-third) of the lamb cubes to the hot oil, making sure not to overcrowd the pan. Sear the lamb for several minutes on each side until all surfaces are browned and caramelized. Remove the browned meat with a slotted spoon and place it on a plate. Repeat this process with the remaining lamb, adding more oil if the pan appears dry.
- Sauté the Aromatics: Lower the heat to medium-low. Add the diced onion to the pan, stirring occasionally for about 2 minutes until it becomes translucent and fragrant. Next, add the roughly chopped garlic and continue cooking for an additional minute. Stir constantly to prevent the garlic from burning, which could make it bitter.
- Combine Lamb and Base Liquids: Return all the browned lamb cubes to the pan, including any juices that collected on the plate. Pour in the crushed tomatoes, chicken stock, and dry red wine. Sprinkle in the chopped fresh rosemary, dried oregano, and optional chili flakes. Stir the mixture gently to ensure the lamb is evenly coated with the flavorful liquids and herbs.
- Simmer the Stew: Bring the mixture to a gentle simmer. Once bubbling, cover the pan with a tight-fitting lid, and reduce the heat so that the liquid barely bubbles. Allow the stew to cook slowly for 1 ½ to 2 hours, stirring occasionally to prevent sticking. This slow-cooking process tenderizes the lamb while allowing the flavors to meld beautifully.
- Add the Vegetables: After the initial simmer, add the chopped red capsicum and cubed eggplant to the pan. Stir gently to combine, then cover and cook for an additional 30 minutes. Check halfway through this step, stirring gently and adding a small splash of water if the mixture appears too thick or starts sticking.
- Incorporate Olives and Herbs: Once the vegetables are tender, stir in the pitted green olives and roughly chopped parsley. Taste the stew and adjust the seasoning, adding extra salt, black pepper, or chili flakes according to your preference. This final seasoning ensures the stew has a balanced, layered flavor.
- Prepare the Topping: While the stew finishes cooking, combine the crumbled feta cheese, thinly sliced fresh mint leaves, and lemon zest in a small bowl. This topping adds a refreshing, tangy contrast to the rich, savory lamb and vegetables.
- Serve and Garnish: Transfer the stew to a serving dish or serve directly from the pan for a rustic, family-style presentation. Sprinkle the prepared feta, mint, and lemon zest mixture evenly over the top. Serve hot with crusty bread, rice, or couscous, allowing diners to enjoy a perfect combination of tender lamb, flavorful vegetables, and aromatic herbs in every bite.
Notes
- Choose the right lamb: Shoulder, neck, or shank work best for slow-cooked stews, as they stay tender and juicy. Avoid very lean cuts; they can become dry during long cooking.
- Browning matters: Taking time to brown the lamb properly builds flavor and prevents a bland stew. Patting the meat dry ensures a good sear.
- Vegetables: Red capsicum and eggplant add sweetness and texture, while baby spinach boosts fiber and color at the end.
- Seasoning: Adjust salt, pepper, and chili flakes to taste. Fresh herbs like rosemary and parsley elevate aroma and freshness.
- Wine and stock: Use a dry red wine you enjoy drinking; if preferred, replace wine with extra stock. This won’t compromise flavor.
Chef’s Secrets for Maximum Flavor
The secret to a deeply flavorful Mediterranean Lamb Stew lies in layering flavors.
Start by browning the lamb in small batches; this caramelization adds richness to the dish.
Sautéing onions and garlic gently ensures they develop sweetness without burning.
Slow simmering allows the lamb to absorb the herbs, wine, and stock fully.
For an added dimension, add the vegetables in stages firm vegetables first, then delicate greens later.
Using fresh herbs at the end brightens the stew, and topping with feta, mint, and lemon zest introduces a contrast of creamy, tangy, and aromatic notes that elevate the dish from good to extraordinary.
Serving Suggestions for Mediterranean Lamb
This stew is versatile and pairs beautifully with a variety of sides.
Serve it with fluffy couscous, creamy mashed potatoes, or a warm rustic bread to soak up the sauce.
For a lighter option, pair with a green salad or steamed vegetables.
Garnish with the feta-mint-lemon topping just before serving for a burst of freshness.
This dish also works beautifully for family-style dinners, where everyone can serve themselves straight from the pan, keeping it cozy and informal.
Storage Tips for Best Results
Store leftover lamb stew in an airtight container in the refrigerator for up to three days.
Ensure it cools slightly before sealing to prevent condensation.
The feta topping is best kept separate and added when reheating to maintain its texture.
For longer storage, freeze the stew in a freezer-safe container for up to three months.
Defrost overnight in the refrigerator, then reheat gently on the stove, stirring occasionally.
Avoid leaving the stew at room temperature for more than two hours to maintain food safety.
Frequently Asked Questions
1. Can I use a leaner cut of lamb?
Yes, lamb leg can be used, but it may cook slightly faster and won’t be as tender or juicy as shoulder. Consider reducing cooking time slightly and monitor for tenderness.
2. Can I make this stew without wine?
Absolutely. Simply replace the wine with extra chicken, lamb, or vegetable stock. While wine adds depth, the slow-cooked flavors of lamb and vegetables still make the stew rich and satisfying.
3. Can this be prepared in advance?
Yes, the stew tastes even better the next day as flavors meld. Prepare it up to a day ahead, refrigerate, and reheat gently before serving. Add the feta topping just before serving to keep it fresh.
4. Can I add other vegetables?
Yes! Carrots, zucchini, or even small potatoes can be added to complement the stew. Adjust cooking times slightly for denser vegetables to ensure they are tender but not mushy.
5. Is this stew suitable for meal prep?
Definitely. It reheats well and can be portioned into containers for a week of lunches or dinners. Pair with grains or salads for balanced, satisfying meals that are high in protein, fiber, and healthy fats.
