Greek Lamb Casserole
Transport your taste buds to the Mediterranean with this hearty and aromatic Greek Lamb Casserole. Featuring tender, slow-cooked lamb infused with the bold flavors of cinnamon, oregano, and rosemary, this dish is a celebration of rustic Greek cuisine. The rich tomato-based sauce is elevated with red wine and briny kalamata olives, creating a mouthwatering depth of flavor. Topped with crumbled feta and fresh parsley, this casserole is as visually stunning as it is delicious. Perfect for a cozy dinner, it pairs beautifully with crusty bread, creamy mashed potatoes, or a side of rice. With only 20 minutes of prep and a long, leisurely cook time, this one-pot wonder fills your kitchen with enticing aromas while delivering a meal that’s both comforting and elegant.
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Recipe Information
Ingredients
- 800 g lamb shoulder or leg, diced
- 3 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 400 g canned chopped tomatoes
- 2 tbsp tomato paste
- 200 ml red wine
- 300 ml chicken or lamb stock
- 2 bay leaves
- 2 fresh rosemary sprigs
- 0.5 tsp ground cinnamon
- 1 tsp dried oregano
- 100 g kalamata olives, pitted and halved
- 1 tsp salt
- 0.5 tsp ground black pepper
- 2 tbsp fresh parsley, chopped
- 100 g feta cheese, crumbled, for garnish
Instructions
Preheat your oven to 160°C (320°F).
Heat 2 tbsp of olive oil in a large oven-safe casserole dish over medium-high heat. Brown the lamb pieces in batches, ensuring all sides are seared. Remove the lamb and set aside.
In the same dish, lower the heat to medium and add another 1 tbsp of olive oil. Sauté the chopped onion, minced garlic, carrot, and celery until softened, about 5 minutes.
Stir in the tomato paste and cook for 1 minute to enhance its flavor.
Pour in the red wine and deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce slightly.
Add the canned tomatoes, chicken or lamb stock, bay leaves, rosemary sprigs, ground cinnamon, and dried oregano. Stir well to combine.
Return the browned lamb to the dish, ensuring it's submerged in the liquid. Season with salt and black pepper.
Cover the casserole with a lid or tightly with foil and transfer to the preheated oven. Cook for 2 hours, stirring occasionally and checking to ensure the lamb remains moist (add more stock or water if necessary).
After 2 hours, remove the lid or foil, stir in the kalamata olives, and cook uncovered for another 10 minutes.
Remove the casserole from the oven, discard the bay leaves and rosemary sprigs, and sprinkle the top with fresh parsley and crumbled feta cheese before serving.
Serve hot with crusty bread, rice, or mashed potatoes to soak up the flavorful sauce.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 22.1 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1674 mg | 73% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.2 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1040 mg | 22% | |
*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.
