Mediterranean Diet Hearty Lamb Stew
Get ready to indulge in the rich, savory flavors of the Mediterranean Diet Hearty Lamb Stew—a wholesome, one-pot wonder that’s both nourishing and packed with vibrant ingredients. Tender chunks of lamb shoulder are slow-simmered with sweet carrots, celery, and bell peppers, creating a deeply flavorful base enhanced by aromatic herbs like rosemary, thyme, and oregano. A splash of bright lemon juice and the briny goodness of kalamata olives infuse the stew with Mediterranean character, while the addition of low-sodium chicken broth and canned tomatoes ensures a perfectly balanced broth. This high-protein dish is ideal for cozy family dinners and pairs beautifully with crusty bread or a light side salad. With easy prep and simmer time that fills your kitchen with irresistible aromas, this lamb stew is a comforting and healthy choice for lovers of Mediterranean cuisine.
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Recipe Information
Ingredients
- 1.5 pounds lamb shoulder, cubed
- 2 tablespoons olive oil
- 1 whole large onion, chopped
- 4 whole garlic cloves, minced
- 3 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 1 whole red bell pepper, chopped
- 14.5 ounces canned diced tomatoes
- 4 cups chicken broth, low sodium
- 1 whole bay leaf
- 1 teaspoon dried oregano
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons lemon juice
- 0.5 cup kalamata olives, pitted and halved
- to taste salt
- to taste black pepper
- 0.25 cup parsley, chopped
Instructions
Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
Season the cubed lamb with salt and black pepper, then sear it in the hot oil until browned on all sides, about 5-7 minutes. Remove lamb from the pot and set aside.
In the same pot, add chopped onion and sauté until translucent, approximately 5 minutes.
Add the minced garlic, sliced carrots, celery, and chopped bell pepper. Sauté for another 5 minutes until the vegetables start to soften.
Return the lamb to the pot. Stir in the canned diced tomatoes and chicken broth.
Add bay leaf, dried oregano, rosemary, and thyme. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let simmer for 1.5 to 2 hours, or until the lamb is tender.
Check seasoning and adjust salt and pepper to taste. Stir in lemon juice and kalamata olives.
Remove the bay leaf and discard. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
3028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.3 g | 297% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 5760 mg | 250% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 38.4 g | ||
| Protein | 152.7 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 667 mg | 51% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 4970 mg | 106% | |
*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.
