Grecian Lamb with Vegetables

Transport your taste buds to the sunny Mediterranean with this hearty and flavorful Grecian Lamb with Vegetables. Tender chunks of seasoned lamb shoulder are slow-simmered with a medley of garden-fresh vegetables like zucchini, eggplant, and bell peppers in a rich, aromatic broth infused with oregano, thyme, and a hint of cinnamon. A splash of fresh lemon juice lends a zesty brightness, while kalamata olives add a briny depth that perfectly complements the savory tomato base. Topped with crumbled feta cheese and fresh parsley, this one-pot dish is as vibrant as it is comforting. Perfect for a family dinner or special occasion, serve it with warm pita, fluffy rice, or orzo for a complete Mediterranean feast.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 pounds lamb shoulder, cut into 2-inch chunks
• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 large red bell pepper, sliced into strips
• 2 medium zucchini, sliced into rounds
• 1 medium eggplant, diced
• 1 14-ounce can crushed tomatoes
• 1 cup chicken or lamb broth
• 2 tablespoons fresh lemon juice
• 1 cup dry white wine (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 0.5 teaspoon ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup kalamata olives, pitted and halved
• 0.5 cup crumbled feta cheese (for garnish)
• 2 tablespoons chopped fresh parsley (for garnish)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 2

Season the lamb chunks with salt and black pepper, then brown them in batches, about 3-4 minutes per side. Remove the lamb and set aside.

Step 3

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and cook until softened, about 5 minutes.

Step 4

Stir in the minced garlic, red bell pepper, zucchini, and eggplant. Cook until the vegetables begin to soften, about 5-7 minutes.

Step 5

Return the lamb to the pot and stir in the crushed tomatoes, chicken or lamb broth, lemon juice, and white wine (if using).

Step 6

Add the dried oregano, thyme, cinnamon, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir to combine and bring the mixture to a simmer.

Step 7

Reduce the heat to low, cover the pot, and let it simmer gently for 60-90 minutes, stirring occasionally, until the lamb is tender and the flavors have melded.

Step 8

During the last 10 minutes of cooking, stir in the kalamata olives.

Step 9

Taste and adjust the seasoning as needed with additional salt, pepper, or lemon juice.

Step 10

Serve the Grecian lamb warm, garnished with crumbled feta cheese and fresh parsley. Enjoy with warm pita bread, rice, or orzo, if desired.

Nutrition Facts

Serving size	2986.4 grams (2986.4g)

Amount per serving	% Daily Value*
Calories	4185

Total Fat 307.50g	394%
Saturated Fat 119.90g	600%
Polyunsaturated Fat 4.00g
Cholesterol 833mg	278%
Sodium 6894mg	300%
Total Carbohydrate 92.60g	34%
Dietary Fiber 25.50g	91%
Total Sugars 44.70g
Protein 216.00g	432%

Vitamin D 51IU	257%
Calcium 1050mg	81%
Iron 26mg	142%
Potassium 5731mg	122%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.2%

Protein: 21.6%

Carbs: 9.3%