MLA Slow-Cooked Greek Lamb Stew
- Prep time 10Min
- Cook time 2Hr, 30Min
- Technique Braise, Stew, Pan Fry / Saute, Sear
- Meat Lamb
- Cut Shoulder
- Serves 6
Looking for a delicious natural lamb recipe? Try out this tasty recipe for Slow-Cooked Greek Lamb Stew from the experts at Australian Lamb!
Ingredients
Cooking Time: 2½ hours
- 4-pound Australian lamb shoulder, cut into 1-inch cubes
- Salt and cracked black pepper to season
- ⅓ cup olive oil
- 2 large onions, finely chopped
- 1 large eggplant, coarsely grated
- 2 medium zucchini, coarsely grated
- 15 ounce can plum tomatoes, diced
- ¼ cup honey
- ½ cup white wine
- 1 tablespoon fresh oregano leaves, finely chopped
- 1 bay leaf, cracked
- 2 whole cloves
- 1 cinnamon stick, cracked
To Serve:
- ¼ cup parsley, finely chopped
- Lemon wedges
- Garlic mashed potatoes
Method
-
Preheat oven to 275°F. Season lamb well with salt and cracked black pepper.
-
Heat oil in a large heavy-based pan over high heat and brown the diced lamb in small batches. Remove and set aside.
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Add the onions and garlic to the pan, reduce heat and sauté for 3–4 minutes.
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Stir in the grated zucchini and eggplant and sauté for 5–6 minutes more.
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Add the tomatoes, honey, wine, oregano, bay leaf, cloves and cinnamon and bring to a boil.
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Return the lamb to the pan and cover. Place into preheated 275°F oven for 2 to 2½ hours.
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Remove from oven. Stir in the finely chopped parsley.
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Serve with garlic mashed potatoes and garnish with a wedge of lemon and crispy filo pastry wedge.
Note: Cubed Australian leg of lamb also can be used, as an alternative to shoulder. Lamb shanks also may be substituted for lamb shoulder.
