Aunt June’s Slow Cooked Greek Lamb Stew

 In Recipes

Submitted by: Paul Boisvert

Prep Time: 20 minutes Slow Cook Time: 8 Hours


  • 1/4 teaspoon Black pepper, freshly ground 4 tablespoons fresh mint, chopped.
  • 1/4 cup Medium white wine.
  • 1 tablespoon Dried oregano.
  • 1 each Fresh lemon, halved.
  • 1 lb. Yukon gold potato, scrubbed and quartered.
  • 24 oz. Lean lamb stew meat.
  • 1/4″ trim, raw
  • 1/4 oz. bay leaf, (one leaf)
  • 3 each fresh garlic cloves
  • 1 teaspoon kosher salt
  • 1 cup Fresh white onion, chopped
  • 3 tablespoon gold tomato paste
  • 1 12 oz. can of gold tomato sauce
  • 1 cup chicken stock, fat-free, reduced sodium
  • 2 each large carrots, peeled, sliced
  • 1/4″ 2 tablespoons extra-virgin olive oil
  • 2 cups long grain white rice (cooked separately)


  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 tablespoon 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. Place two large spoons of white rice in each of 4 bowls
  6. Ladle the stew into the 4 rice bowls, making sure to distribute the potatoes and carrots evenly. Sprinkle with remaining 1 tablespoon mint.
  7. Serve immediately, or store and reheat.

All the flavors combine to create a really savory stew. The ingredients for this Greek stew can be prepared quite easily for a superb weeknight dinner. Enjoy!

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