Lemony-garlicky lamb stew with a Greek influence

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Serves: 4

By theyoungvisiter



  • 1 tbsp tomato puree

  • 1 splash olive oil

  • 3 lemons

  • 3 cloves garlic

  • 1 bunch thyme

  • 3 onions

  • 1 splash Worcestershire sauce

  • 1 handful mushrooms quartered (optional)

  • 1kg lamb cubed


  1. Begin by picking over your lamb, remove any tough tendons and large bits of fat and then cut into rough 1 inch cubes.
  2. Half the onions and then slice into half-moons. Thinly slice the garlic cloves. Put both into an oven-proof casserole dish or tagine with the lamb. If you are using mushrooms then give them a quick wipe and cut into quarters and add to the same dish.
  3. Squeeze the juice of all your lemons over the mixture - if they are very juicy you may only need 2 lemons but I find three is usually better. Add a squirt of tomato puree and a slosh of olive oil. Stir vigorously so that the lamb is well mixed with the onions and garlic and the whole lot is totally coated in the lemon/tomato mixture.
  4. Now take your thyme twigs and tie them into a bunch with a piece of string - the string will be cooked so please don't use plastic or coloured twine, just plain parcel string is best.
  5. Poke the bunch down in the middle of the marinading meat, cover and refrigerate - ideally overnight but an hour or two is fine.
  6. When you are ready to cook, poke the meat to check it's defrosted and if you have any white wine lying around, add a glass or two to loosen the marinade. Otherwise a glass of water will do fine.
  7. Put in a medium oven (160-180) for at least a couple of hours.
  8. Delicious served with plain rice or couscous and a large salad.

Handy Hint

This dish is not (as far as I know) an authentic Greek recipe but is my inauthentic version of the delicious, oil
y lamb stews redolent with lemon and garlic which I've had on holiday in Greece.

It takes very little preparation time (about 15 minutes if you are using pre-cubed lamb) but is best when you allow the flavours to steep a little so it pays to plan in advance.

The easiest and cheapest way of making this dish is to use pre-cut cubes of frozen lamb (available in bags in the freezer aisle).

In this case you don't have to defrost the lamb - just add the cubes to the marinade still frozen and they will defrost in the fridge overnight as the marinade gets to work.

Additional Information

  • Can Freeze

  • Make Ahead

  • greek

  • Meat

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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