Mediterranean Lamb and Vegetable Stew with Crusty Bread
15min
30min
4
420
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Chef's Note
For extra flavor, you can add a splash of red wine vinegar at the end of cooking. The acidity brightens up the rich flavors of the stew.
Tags
Ingredients
1 pound boneless lamb shoulder
1 large yellow onion
2 cloves garlic
2 medium carrots
1 medium zucchini
1 can (14.5 oz) diced tomatoes
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 loaf crusty bread
Instructions
- 1
Cut the boneless lamb shoulder into 1-inch cubes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 2
Peel and dice the yellow onion. Peel and mince 2 cloves of garlic.
- 3
Peel and slice 2 medium carrots into 1/2-inch thick rounds.
- 4
Wash and trim the zucchini, then cut into 1/2-inch half-moons.
- 5
Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the lamb cubes and brown on all sides, about 5 minutes.
- 6
Reduce heat to medium and add the diced onion to the pot. Cook until softened, about 3 minutes.
- 7
Add the minced garlic and cook until fragrant, about 30 seconds.
- 8
Add the sliced carrots, 1 teaspoon dried oregano, and 1/2 teaspoon dried rosemary. Stir to combine.
- 9
Pour in the can of diced tomatoes with their juice and stir to combine. Bring to a simmer.
- 10
Reduce heat to medium-low, cover, and simmer for 15 minutes.
- 11
Add the zucchini half-moons to the pot and continue to simmer for 5 more minutes until the vegetables are tender and the lamb is cooked through.
- 12
Taste and adjust seasoning if necessary.
- 13
Slice the crusty bread and serve alongside the warm stew.
Nutrition Information (per serving)
420
28g
35g
18g
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