I’m so impatient weather-wise in the spring. I want it to warm up immediately, but that’s not exactly how this season goes.
Although today is supposed to be quite nice, some spring nights can be rainy and down right chilly. So it’s nice to have a comforting meal available for colder nights that still makes use of ingredients readily available in the spring.
This Slow Cooker Spring Lamb Stew is a Greek-inspired dish is made in a slow cooker, so dinner will be ready for you when you return from work. It also freezes well, so you can enjoy it whenever the weather calls for a yummy stew.
Ingredients:
- 2 tablespoons olive oil
- 1/2 cup all-purpose flour
- 1 and 1/2 pound lamb shoulder, cut into bite-sized pieces
- 1/2 teaspoon ground allspice (I used 6 allspice berries; I was out of ground allspice)
- 1/2 teaspoon ground nutmeg
- 1 tablespoon tomato paste
- 2 garlic cloves, peeled and minced
- 1/2 pound shallots, peeled and quartered
- 1 pound baby new potatoes
- 1/2 pound carrots, peeled and cut into bite-sized pieces
- 2 cups red wine
- 2 cups tomato puree
- 2 cups low-sodium chicken stock
- 2 tablespoons fresh oregano leaves
- 1 cup frozen peas
- 1 tablespoon red wine vinegar
- whole milk Greek yogurt, to serve
- chopped mint, for garnish
- drizzle of olive oil, if desired
- salt and pepper, to taste
(Note: I’m able to saute in my slow cooker, so I made the whole recipe within my slow cooker. Directions below include when to transfer ingredients to your slow cooker.)
Add olive oil to a large saute pan over medium heat. Add the flour to a shallow bowl and season with salt and pepper, stirring to combine. Dredge the lamb in the flour, shaking off any excess flour.
Add about half of the lamb to your large pan and cook until browned on all sides, about 10 to 12 minutes.
Remove the lamb and set aside. Repeat with the remaining dredged lamb. While the lamb cooks, mince your garlic, quarter your shallots, and chop your carrots.
Add the allspice and nutmeg to the saute pan and toast in the olive oil for 30 seconds.
Stir in the tomato paste and garlic, and cook for 1 minute.
Add the shallots, potatoes, and carrots. Season with salt, and cook, stirring occasionally until they begin to brown, about 3 to 5 minutes.
Transfer the vegetable mixture to your slow cooker. Stir in the red wine, tomato puree, chicken stock, and oregano leaves. Add in the browned lamb with any juices, stirring to combine.
Cover and cook on low for 8 hours, or until vegetables and lamb are tender. Remove the peas from the freezer and add roughly 1 cup of frozen peas straight into the slow cooker. Stir until defrosted. Stir in the red wine vinegar, and season with salt and pepper, if desired.
Spoon into 6 bowls and top with a dollop of Greek yogurt, and a generous amount of chopped mint leaves. Drizzle with a bit of olive oil, if desired.
The lamb is fall-apart tender, it almost melts in your mouth!
The tomato base broth with the potatoes, carrots, and lamb make for a nice hearty stew.
But the Greek yogurt and mint leaves work to brighten it up quite a bit, and really bring forward the lamb flavor; definitely don’t leave them out!
Ingredients
- 2 tablespoons olive oil
- 1/2 cup all-purpose flour
- 1 and 1/2 pound lamb shoulder, cut into bite-sized pieces
- 1/2 teaspoon ground allspice (I used 6 allspice berries; I was out of ground allspice)
- 1/2 teaspoon ground nutmeg
- 1 tablespoon tomato paste
- 2 garlic cloves, peeled and minced
- 1/2 pound shallots, peeled and quartered
- 1 pound baby new potatoes
- 1/2 pound carrots, peeled and cut into bite-sized pieces
- 2 cups red wine
- 2 cups tomato puree
- 2 cups low-sodium chicken stock
- 2 tablespoons fresh oregano leaves
- 1 cup frozen peas
- 1 tablespoon red wine vinegar
- whole milk Greek yogurt, to serve
- chopped mint, for garnish
- drizzle of olive oil, if desired
- salt and pepper, to taste
Instructions
- (Note: I’m able to saute in my slow cooker, so I made the whole recipe within my slow cooker. Directions below include when to transfer ingredients to your slow cooker.)
- Add olive oil to a large saute pan over medium heat. Add the flour to a shallow bowl and season with salt and pepper, stirring to combine. Dredge the lamb in the flour, shaking off any excess flour.
- Add about half of the lamb to your large pan and cook until browned on all sides, about 10 to 12 minutes.
- Remove the lamb and set aside. Repeat with the remaining dredged lamb. While the lamb cooks, mince your garlic, quarter your shallots, and chop your carrots.
- Add the allspice and nutmeg to the saute pan and toast in the olive oil for 30 seconds.
- Stir in the tomato paste and garlic, and cook for 1 minute.
- Add the shallots, potatoes, and carrots. Season with salt, and cook, stirring occasionally until they begin to brown, about 3 to 5 minutes.
- Transfer the vegetable mixture to your slow cooker. Stir in the red wine, tomato puree, chicken stock, and oregano leaves. Add in the browned lamb with any juices, stirring to combine.
- Cover and cook on low for 8 hours, or until vegetables and lamb are tender. Remove the peas from the freezer and add roughly 1 cup of frozen peas straight into the slow cooker. Stir until defrosted. Stir in the red wine vinegar, and season with salt and pepper, if desired.
- Spoon into 6 bowls and top with a dollop of Greek yogurt, and a generous amount of chopped mint leaves. Drizzle with a bit of olive oil, if desired.
What do you think?