Mediterranean Diet Hearty Stewed Lamb
Delight your taste buds with this Mediterranean Diet Hearty Stewed Lamb recipe, a perfect blend of wholesome ingredients and slow-cooked goodness. Tender lamb shoulder is browned to perfection, then simmered in a rich medley of crushed tomatoes, red wine, and chicken broth infused with fragrant rosemary, thyme, and bay leaf. Vibrant vegetables like carrots, celery, and red bell peppers are layered in for added depth and nutrition, while kalamata olives provide bursts of briny flavor. Finished with a sprinkle of fresh parsley, this comforting stew pairs beautifully with crusty bread or creamy polenta. Ideal for weekend gathering meals or cozy nights, this Mediterranean-inspired dish truly showcases the art of slow cooking while being rooted in heart-healthy, nutrient-packed flavors.
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Recipe Information
Ingredients
- 1.5 pounds lamb shoulder
- 3 tablespoons olive oil
- 1 large onion
- 4 garlic cloves
- 2 medium carrot
- 2 celery stalk
- 1 red bell pepper
- 14 ounces crushed tomatoes
- 3 cups chicken broth
- 1 cup red wine
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup kalamata olives
- 0.25 cup fresh parsley
Instructions
Trim the lamb shoulder of excess fat and cut into 1.5-inch cubes.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
Season the lamb cubes with salt and pepper, and brown them in batches in the hot oil, ensuring each piece is well-browned on all sides. Remove browned lamb and set aside.
Add the remaining tablespoon of olive oil to the pot. Add chopped onion and sauté for 5 minutes until translucent.
Stir in minced garlic, carrot slices, and chopped celery. Cook for another 5 minutes until the vegetables start to soften.
Add the diced red bell pepper and cook for an additional 3 minutes.
Return the browned lamb to the pot.
Pour in the crushed tomatoes, chicken broth, and red wine, scraping the bottom of the pot to deglaze and incorporate browned bits.
Add the rosemary, thyme sprigs, and bay leaf.
Bring the stew to a simmer, cover, and reduce the heat to low. Allow to cook gently for 1.5 to 2 hours, or until the lamb is tender.
Check occasionally and skim off any excess fat from the top of the stew.
Stir in the kalamata olives during the last 10 minutes of cooking.
Remove the herb sprigs and bay leaf before serving.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
3122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.3 g | 280% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6233 mg | 271% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 33.7 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 558 mg | 43% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 4864 mg | 103% | |
*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.
