Greek Lamb Stew Recipe

Name: Greek Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp extra-virgin olive oil; 8 None lamb chops, trimmed; 2 None onions, cut into thick wedges; 2 bulbs fennel, trimmed and sliced; 2 None celery stalks, sliced; 2 cloves garlic, sliced; 3 stems fresh oregano; 1 stem fresh rosemary; 1 None lemon, quartered, plus extra wedges, to serve; 1 tbsp ouzo; 1 1/2 cups beef stock; 2 cups Greek yogurt, excess liquid drained; 1/2 cup chopped fresh mint; 1 None egg white; None None Toasted pita bread, to serve

Servings: persons

1 tbsp extra-virgin olive oil
8 None lamb chops, trimmed
2 None onions, cut into thick wedges
2 bulbs fennel, trimmed and sliced
2 None celery stalks, sliced
2 cloves garlic, sliced
3 stems fresh oregano
1 stem fresh rosemary
1 None lemon, quartered, plus extra wedges, to serve
1 tbsp ouzo
1 1/2 cups beef stock
2 cups Greek yogurt, excess liquid drained
1/2 cup chopped fresh mint
1 None egg white
None None Toasted pita bread, to serve

1
Preheat the oven to 350u00b0F. Heat oil in a Dutch oven on high heat. Brown meat in 2 batches. Transfer to a plate.
2
Saute onion, fennel, celery and garlic in same pan for 4-5 mins, until golden. Add oregano, rosemary and lemon and cook, stirring, for 1 min. Stir in ouzo to deglaze pan.
3
Return lamb to pan with stock and bring to a boil.
4
Bake, covered, for 40-45 mins, until lamb is tender. Increase oven to 400u00b0F.
5
Combine yogurt, mint and egg white in a bowl. Season to taste. Spread topping over stew. Bake, uncovered, for 10-15 mins, until firm and golden. Serve with toasted pita and lemon wedges.

1048

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 tbsp extra-virgin olive oil, 8 None lamb chops, trimmed, 2 None onions, cut into thick wedges, 2 bulbs fennel, trimmed and sliced, and more.

Yes, Greek Lamb Stew falls under the Soups & Stews 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.

Greek Lamb Stew

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