Greek Lamb Pot
Greek Lamb Pot
Throw lamb shoulder in the pot with onion, garlic, veggies, herbs, spices and olives — no browning needed. It emerges melt-in-your-mouth tender and brightly flavoured. Serve with rice, mashed potato or pitas for effortless Mediterranean comfort.
Servings
1
Prep time
Cook time
Recipe
Dairy Free, Gluten Gree
Ingredients
- 800g diced lamb shoulder
- 1 onion, diced
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 sticks celery, minced or fi nely diced
- 120mL white wine
- 250mL bone broth
- 800g tin diced tomatoes
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- 2 bay leaves
- ¼ bunch fresh thyme leaves
- ½ cup pitted kalamata olives
- Sea salt & freshly ground black pepper, to taste
- ½ bunch fresh parsley leaves, fi nely chopped
Method
- Preheat oven to 160°C (fan-forced).
- Place all ingredients except parsley into a Dutch oven or ovenproof dish with a tight-fitting lid (or place foil under lid if not tight-fitting).
- Cook for 2 hrs.
- Mix in parsley to serve.
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