Slow Cooker Greek Lamb Stew with Greens and Lemon

Name: Slow Cooker Greek Lamb Stew with Greens and Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 8 lamb shoulder chops (4 1/2 pounds); Salt and freshly ground black pepper; 8 garlic cloves, coarsely chopped; 1 large onion, coarsely chopped; 4 large plum tomatoes, coarsely chopped; 2 cups chicken stock or low-sodium broth; 1 1/2 cups water; 2 large heads of chicory (1 1/2 pounds), coarsely chopped; 1/4 cup fresh lemon juice; 1/2 cup chopped dill; Steamed rice, for serving

Servings: persons

3 tablespoons vegetable oil
8 lamb shoulder chops (4 1/2 pounds)
Salt and freshly ground black pepper
8 garlic cloves, coarsely chopped
1 large onion, coarsely chopped
4 large plum tomatoes, coarsely chopped
2 cups chicken stock or low-sodium broth
1 1/2 cups water
2 large heads of chicory (1 1/2 pounds), coarsely chopped
1/4 cup fresh lemon juice
1/2 cup chopped dill
Steamed rice, for serving

1
In a large skillet, heat 1 tablespoon of the oil until shimmering.
2
Season the lamb with salt and pepper.
3
Add 4 of the chops to the skillet and cook over moderately high heat until richly browned, about 3 minutes per side.
4
Transfer the browned chops to the slow cooker.
5
Repeat with 1 tablespoon of oil and the 4 remaining lamb chops.
6
Pour off the oil in the skillet.
7
Heat the remaining 1 tablespoon of oil in the skillet.
8
Add the garlic and onion and cook over moderately high heat, stirring often, until softened, about 5 minutes.
9
Add the tomatoes and cook, stirring, until they release their juices, about 3 minutes.
10
Add the chicken stock and bring to a boil, scraping up the browned bits from the bottom of the skillet.
11
Transfer the mixture to the slow cooker.
12
Add the water.
13
Cover and cook on high for 2 hours, until the lamb is tender.
14
Scatter the chicory over the top of the stew.
15
Cover and cook, stirring a few times, until the chicory is tender, about 1 hour.
16
Transfer the lamb to a large rimmed baking sheet; discard the bones, fat and gristle.
17
Return the lamb to the slow cooker and stir in the lemon juice and dill.
18
Season with salt and pepper and serve with rice.

1216

kcal

Calories

Fat

Carbs

101

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

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 8 lamb shoulder chops (4 1/2 pounds), Salt and freshly ground black pepper, 8 garlic cloves, coarsely chopped, and more.

Yes, Slow Cooker Greek Lamb Stew with Greens and Lemon 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.

That's it — enjoy your meal!