Mediterranean Diet Hearty Stewed Lamb

Indulge in the warm, comforting flavors of the Mediterranean with this Hearty Stewed Lamb recipe—a perfect marriage of wholesome ingredients and slow-cooked perfection. This recipe combines tender lamb shoulder, aromatic herbs like rosemary and thyme, and the richness of red wine and crushed tomatoes to create a melt-in-your-mouth stew that's brimming with Mediterranean charm. Packed with nutrient-rich vegetables like carrots, celery, and red bell peppers, and finished with tangy kalamata olives for an irresistible burst of flavor, this dish embodies the healthful yet satisfying essence of the Mediterranean diet. Ideal for cozy dinners or special gatherings, this hearty stew is best served piping hot with a sprinkle of fresh parsley. Perfect for those seeking healthy lamb recipes, Mediterranean diet ideas, or one-pot comfort food!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

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

Directions

Step 1

Trim the lamb shoulder of excess fat and cut into 1.5-inch cubes.

Step 2

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.

Step 3

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.

Step 4

Add the remaining tablespoon of olive oil to the pot. Add chopped onion and sauté for 5 minutes until translucent.

Step 5

Stir in minced garlic, carrot slices, and chopped celery. Cook for another 5 minutes until the vegetables start to soften.

Step 6

Add the diced red bell pepper and cook for an additional 3 minutes.

Step 7

Return the browned lamb to the pot.

Step 8

Pour in the crushed tomatoes, chicken broth, and red wine, scraping the bottom of the pot to deglaze and incorporate browned bits.

Step 9

Add the rosemary, thyme sprigs, and bay leaf.

Step 10

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.

Step 11

Check occasionally and skim off any excess fat from the top of the stew.

Step 12

Stir in the kalamata olives during the last 10 minutes of cooking.

Step 13

Remove the herb sprigs and bay leaf before serving.

Step 14

Garnish with freshly chopped parsley and serve warm.

Nutrition Facts

Serving size	(2748.6g)

Amount per serving	% Daily Value*
Calories	3122.4

Total Fat 218.3g	0%
Saturated Fat 74.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 680.4mg	0%
Sodium 6232.9mg	0%
Total Carbohydrate 81.2g	0%
Dietary Fiber 24.4g	0%
Total Sugars 33.7g
Protein 164.4g	0%

Vitamin D 0IU	0%
Calcium 557.6mg	0%
Iron 24.0mg	0%
Potassium 4864.0mg	0%

*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.

Source of Calories

Fat: 66.7%

Protein: 22.3%

Carbs: 11.0%