Grecian Lamb with Vegetables
Transport your taste buds to the sunny Mediterranean with this hearty and flavorful Grecian Lamb with Vegetables. Tender chunks of seasoned lamb shoulder are slow-simmered with a medley of garden-fresh vegetables like zucchini, eggplant, and bell peppers in a rich, aromatic broth infused with oregano, thyme, and a hint of cinnamon. A splash of fresh lemon juice lends a zesty brightness, while kalamata olives add a briny depth that perfectly complements the savory tomato base. Topped with crumbled feta cheese and fresh parsley, this one-pot dish is as vibrant as it is comforting. Perfect for a family dinner or special occasion, serve it with warm pita, fluffy rice, or orzo for a complete Mediterranean feast.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder, cut into 2-inch chunks
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 large red bell pepper, sliced into strips
- 2 medium zucchini, sliced into rounds
- 1 medium eggplant, diced
- 1 14-ounce can crushed tomatoes
- 1 cup chicken or lamb broth
- 2 tablespoons fresh lemon juice
- 1 cup dry white wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup kalamata olives, pitted and halved
- 0.5 cup crumbled feta cheese (for garnish)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the lamb chunks with salt and black pepper, then brown them in batches, about 3-4 minutes per side. Remove the lamb and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic, red bell pepper, zucchini, and eggplant. Cook until the vegetables begin to soften, about 5-7 minutes.
Return the lamb to the pot and stir in the crushed tomatoes, chicken or lamb broth, lemon juice, and white wine (if using).
Add the dried oregano, thyme, cinnamon, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir to combine and bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let it simmer gently for 60-90 minutes, stirring occasionally, until the lamb is tender and the flavors have melded.
During the last 10 minutes of cooking, stir in the kalamata olives.
Taste and adjust the seasoning as needed with additional salt, pepper, or lemon juice.
Serve the Grecian lamb warm, garnished with crumbled feta cheese and fresh parsley. Enjoy with warm pita bread, rice, or orzo, if desired.
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 10.5 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1095 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
