Mediterranean Lamb Stew
A rich and comforting Mediterranean Lamb Stew featuring tender lamb, colorful vegetables, and aromatic herbs. High in protein, fiber-rich, and packed with heart-healthy fats, this one-pot dish is perfect for weeknight dinners or meal prep, offering both convenience and incredible flavor. Top with feta, fresh mint, and lemon zest for a bright, finishing touch.
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.
