Greek Dill And Lemon Lamb Recipe

Name: Greek Dill And Lemon Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 4 1/2 lbs lamb shoulder, bone in; 1 None lemon, finely grated zest, cut into wedges; 4 cloves garlic, crushed; 2 tsp dried Greek oregano; 3 tbsp roughly chopped fresh dill; 1 3/4 lbs potatoes, cut into thick wedges; 1 cup tomato sauce; 2 cups chicken stock; 1/4 cup pitted black olives; None None Greek yogurt, to serve

Servings: persons

1 tbsp olive oil
4 1/2 lbs lamb shoulder, bone in
1 None lemon, finely grated zest, cut into wedges
4 cloves garlic, crushed
2 tsp dried Greek oregano
3 tbsp roughly chopped fresh dill
1 3/4 lbs potatoes, cut into thick wedges
1 cup tomato sauce
2 cups chicken stock
1/4 cup pitted black olives
None None Greek yogurt, to serve

1
Heat oil in a large frying pan over medium heat and cook lamb until browned all over. Remove from pan.
2
Meanwhile, combine lemon zest, garlic, oregano and two-thirds of the dill in a small bowl. Rub mixture all over lamb.
3
Place potatoes over the base of a 4.5 quart slow cooker. Pour tomato sauce and stock over the potatoes. Top with lamb. Cook, covered, on low, for 8 hours.
4
Carefully remove lamb and potatoes from the cooker and shred the lamb using two forks. Cover to keep warm.
5
Pour cooking liquid into a medium saucepan and bring to a boil. Boil, uncovered, for 10 mins, or until liquid is reduced by half. Add olives and cook until heated through. Season to taste.
6
Serve lamb with potatoes, pan juices and lemon wedges and sprinkle with remaining dill. Drizzle lamb with a little Greek yogurt before serving.

1913

kcal

Calories

116

Fat

Carbs

170

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tbsp olive oil, 4 1/2 lbs lamb shoulder, bone in, 1 None lemon, finely grated zest, cut into wedges, 4 cloves garlic, crushed, and more.

Yes, Greek Dill And Lemon Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Dill And Lemon Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions