Greek Lamb Spinach Stew Slow Cooker
Dive into the comforting flavors of the Mediterranean with this hearty Greek Lamb Spinach Stew, expertly prepared in your slow cooker for effortless cooking. Tender chunks of boneless lamb shoulder are slow-simmered with fragrant spices like cinnamon and allspice, a medley of sautéed onions and garlic, and a rich tomato-based broth. Fresh baby spinach is added just before serving, bringing vibrant color and extra nutrition to this rustic dish. A splash of lemon juice ties it all together with a tangy finish. Perfectly suited for a cozy dinner, this stew pairs beautifully with crusty bread or fluffy rice. With minimal prep and maximum flavor, this slow cooker recipe is destined to become a family favorite.
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 medium garlic cloves
- 14 ounces diced tomatoes (canned)
- 3 cups beef or lamb broth
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground allspice
- 1 teaspoons dried oregano
- 2 bay leaves
- 6 cups fresh baby spinach
- 2 tablespoons lemon juice
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Trim excess fat from the lamb shoulder and cut it into 2-inch chunks.
Heat olive oil in a large skillet over medium-high heat. Brown the lamb pieces in batches, ensuring all sides are seared. Transfer the browned lamb to the slow cooker.
Dice the onion and mince the garlic cloves. In the same skillet, add a tablespoon of olive oil if needed and sauté the onions for 3-4 minutes until softened. Add minced garlic and cook for another 1 minute. Transfer the mixture to the slow cooker.
Add the canned diced tomatoes, beef or lamb broth, ground cinnamon, ground allspice, dried oregano, bay leaves, salt, and black pepper to the slow cooker. Stir well to combine.
Cover the slow cooker with a lid and cook on low for 6-8 hours or on high for 4-5 hours, until the lamb is tender and the flavors are well-blended.
About 30 minutes before serving, add the fresh baby spinach to the slow cooker. Stir gently to incorporate. Cover and let the spinach wilt into the stew.
Before serving, stir in the lemon juice for a bright, tangy kick. Adjust seasoning with additional salt and pepper if necessary.
Ladle the stew into bowls and garnish with freshly chopped parsley, if desired. Serve with crusty bread or over a bed of rice for a complete meal.
Nutrition Facts
Calories |
2832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 4853 mg | 211% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 20.4 g | ||
| Protein | 188.3 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 4520 mg | 96% | |
*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.
