Slow Cooked Greek Lamb Stew

3.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 376.9
  • Total Fat: 9.6 g
  • Cholesterol: 110.6 mg
  • Sodium: 792.2 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 6.0 g
  • Protein: 38.4 g

View full nutritional breakdown of Slow Cooked Greek Lamb Stew calories by ingredient

Number of Servings: 8


    ½ teaspoon Black pepper, freshly ground
    ½ cup Fresh mint, chopped
    ½ cup Wine, white, med
    2 tablespoons Dried oregano
    2 each Fresh lemon, halved
    2 lb Yukon Gold potatoes, small, scrubbed and halved (do not peel)
    3 lb Lamb, stew meat, lean, raw, 1/4" trim
    2 each Bay leaf
    6 each Garlic, cloves, fresh, minced
    2 teaspoons Kosher salt (or to taste)
    2 cups Onion, white, fresh, chpd
    ¼ cup Tomato Paste, cnd
    2 ½ cups Chicken stock, fat free, reduced sodium
    4 each Large carrots, peeled, sliced 1/4 inch


1. Add olive oil and onions to the bottom of the slow cooker. Then place the potatoes flesh down, carrots, and lemon halves into the slow cooker.
2. Refrigerate 1 Tbsp. finely chopped fresh mint. Add all remaining ingredients to a large mixing bowl. Stir well to combine.
3. Pour the seasoned lamb mixture into the slow cooker. Do not stir. Cover and cook for 8 hours on low or for 4 hours on high.
4. Remove lid and gently stir to make sure everything is well mixed. Use tongs to remove lemon halves and bay leaf. Taste, and add additional salt if needed.
5. Ladle the stew into 4 bowls, making sure to distribute the potatoes and carrots evenly. Sprinkle with remaining 1 Tbsp. mint. Serve immediately, or store and reheat.

Number of Servings: 8

Recipe submitted by SparkPeople user IAMDIOSA.

TAGS:  Beef/Pork |

Member Ratings For This Recipe

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    Very Good
    I left out the salt as I am on a sodium restricted diet, but even without the salt, this is flavorful and good. I will definately be making this again. - 1/18/10

  • no profile photo

    how much oil - 6/24/09

    Reply from IAMDIOSA (2/1/10)
    Typically about a teaspoon to a teaspoon and a half. No more than that is really needed.