You are here

Mediterranean Style Lamb Stew

food.master's picture
  Onion 1 Medium, finely chopped
  Garlic 2 Clove (10 gm), minced or pressed
  Lemon peel 2
  Lean boneless lamb shoulder 2 Pound, trimmed of fat and cut into 1-inch cubes (Such As Shoulder, Leg, Or Loin)
  All purpose flour 3 Tablespoon
  Pepper 1⁄4 Teaspoon
  Dry marjoram 1⁄2 Teaspoon
  Sugar 1 Tablespoon
  Canned diced tomatoes 14 1⁄2 Ounce (1 Can)
  Dry white wine/Chicken broth 1⁄3 Cup (5.33 tbs)
  Cornstarch 2 Tablespoon
  Zucchini 12 Ounce, cut into 1/2 inch-thick slices
  Salt To Taste

In a 3-quart or larger electric slow cooker, combine onion, garlic, and lemon peel strips.
Coat lamb cubes with flour; add to cooker and sprinkle with pepper, marjoram, and sugar.
Pour in tomatoes and wine.
Cover and cook at low setting until lamb is very tender when pierced (7 1/2 to 8 1/2 hours).
Skim and discard fat from stew, if necessary; remove and discard lemon peel strips.
Blend in cornstarch mixture.
Stir in zucchini and increase cooker heat setting to high; cover and cook until zucchini is just tender to bite (15 to 20 more minutes).
Season to taste with salt; garnish with shredded lemon peel, if desired.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked
Preparation Time: 
5 Minutes
Cook Time: 
540 Minutes
Ready In: 
545 Minutes

Rate It

Your rating: None
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 765 Calories from Fat 433

% Daily Value*

Total Fat 48 g74%

Saturated Fat 20.9 g104.4%

Trans Fat 0 g

Cholesterol 161 mg53.7%

Sodium 385.1 mg16%

Total Carbohydrates 37 g12.3%

Dietary Fiber 5 g19.9%

Sugars 7.9 g

Protein 43 g85.8%

Vitamin A 18.9% Vitamin C 58.8%

Calcium 11.9% Iron 36.1%

*Based on a 2000 Calorie diet

Mediterranean Style Lamb Stew Recipe