Where To Buy
Wondering where to buy authentic Australian beef and lamb?
Find our logo at a retailer near you!
Find Out More
MLA Slow-Cooked Greek Lamb Stew
- Prep time 15Min
- Cook time 45Min
- Technique Braise, Stew, Pan Fry / Saute, Sear
- Meat Lamb
- Cut Shoulder
- Serves 4
Try this Slow-Cooked Greek Lamb Stew, a simple and flavorful natural lamb recipe from Australian Lamb.
Ingredients
Cooking Time: 2½ hours
-
4-pound Australian lamb shoulder, cut into 1-inch cubes
-
Salt and cracked black pepper to season
-
⅓ cup olive oil
-
2 large onions, finely chopped
-
1 large eggplant, coarsely grated
-
2 medium zucchini, coarsely grated
-
15 ounce can plum tomatoes, diced
-
¼ cup honey
-
½ cup white wine
-
1 tablespoon fresh oregano leaves, finely chopped
-
1 bay leaf, cracked
-
2 whole cloves
-
1 cinnamon stick, cracked
To Serve:
-
¼ cup parsley, finely chopped
-
Lemon wedges
-
Garlic mashed potatoes
Method
-
Preheat oven to 275°F. Season lamb well with salt and cracked black pepper.
-
Heat oil in a large heavy-based pan over high heat and brown the diced lamb in small batches. Remove and set aside.
-
Add the onions and garlic to the pan, reduce heat and sauté 3-4 minutes. Stir in the grated zucchini and eggplant and sauté for 5-6 minutes more.
-
Add the tomatoes, honey, wine, oregano bay leaf, cloves and cinnamon and bring to a boil.
-
Return the lamb to the pan and cover. Place into preheated 275°F oven for 2 to 2½ hours.
-
Remove from oven. Stir in the finely chopped parsley.
-
Serve with garlic mashed potatoes and garnish with a wedge of lemon and crispy filo pastry wedge.
Note: Cubed Australian leg of lamb also can be used, as an alternative to shoulder. Lamb shanks also may be substituted for lamb shoulder.
