What's the best cut of lamb for stewing?

Lamb shoulder, neck or leg are the best cuts of meat to use when making a stew.

How do you store lamb stew leftovers?

Lamb stew tastes even better the next day! Store your Greek lamb stew leftovers in an airtight container in the fridge. It should last around three days.

What kind of olive oil should I use?

When frying, go for a normal olive oil. Save the quality extra virgin stuff for drizzling over salad or dipping, as to use it for frying is a bit of a waste – at high temperatures, it will lose its flavour.

Greek Lamb Stew | Greedy Gourmet

Description

Don't be intimated by lamb and see for yourself just how easy and fun cooking this Greek Lamb Stew can be. This heavenly recipe is sure to blow you away!

Ingredients

Units Scale

30ml (2 tbsp) olive oil
1.4kg (3lbs) shoulder of lamb, cubed
800g (1 1/2lb) baby onions, peeled
6 garlic cloves, crushed
1/2 lemon, finely chopped
470g (1lb) cooked butter beans
2 bay leaves
4 thyme sprigs
750ml (3 cups) lamb or chicken stock
200g (7oz) feta cheese, crumbled
5 sprigs parsley, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 160°C / 325°F / gas mark 3.
Heat the oil in a large ovenproof casserole, then brown the meat in batches until browned. Set aside.
Fry the onions and garlic in the same pan for around 5 minutes or until light golden.
Add the meat back into the pot, along with the lemon, butter beans, bay, thyme and stock.
Bring the contents to a boil and then lower the heat so that a steady simmer is reached.
Transfer the pot to the oven and cook for 1 to 1½ hours until all the meat is tender.
Season to taste, then sprinkle with feta and parsley.
Serve immediately on heaps of creamy mashed potatoes. Enjoy!

Notes

If you can’t get hold of baby onions or simply can’t be bothered to peel each one carefully, use large onions instead and quarter them.
The amount of butter beans stated equate to 2 x 400g (14oz) tins you can easily find in the shops. Alternatively, you can buy the beans dried but they will need soaking for at least 6 hours, then boiled for 40 minutes, before you can start cooking the recipe.
Alternatively, you can cook the stew on a low hob.

Prep Time: 30 minutes
Cook Time: 2 hours
Category: Main Course
Method: Simmer
Cuisine: Greek

Keywords: greek lamb stew, greek diced lamb recipe, lamb and bean stew, greek lamb and bean stew, lamb and butter bean stew, lamb and haricot bean stew, lamb and white bean stew, lamb and cannellini bean stew, lamb stew, lamb stew recipe