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Slow-Cooked Greek-Style Lamb Stew
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Description
A hearty stew for those who love lamb, slow cooked to perfection!
Ingredients
- 2 Tablespoons Greek Olive Oil
- 16 ounces, weight Lamb Boneless Loin Roast, Cut Into Bite-Sized Cubes
- 1 whole White Onion, Cut Into Chunks
- 1-½ teaspoon Black Pepper
- 1-¼ teaspoon Greek Oregano
- 4 whole Russet Potatoes, Cut Into Cubes
- 10 ounces, weight Frozen Chopped Spinach
- 8 ounces, weight Baby Carrots
- 2 whole Mint Leaves
- 1 whole Bay Leaf
- 1 can (15 1/2 Oz. Size) White Beans, Rinsed, Drained
- 1 whole Lemon Cut Into Quarters
- 2 cups Low Sodium Vegetable Stock
Preparation
In a skillet over medium heat, add olive oil. Add lamb, onions, black pepper, and Greek oregano. Cook 6–7 minutes, stirring regularly.
Transfer ingredients into slow cooker on low temperature. Add potatoes, frozen spinach, carrots, mint leaves, bay leaf, white beans, lemon quarters, and vegetable stock. Gently stir to mix. Cover with the lid and cook 4 hours.
The flavors are scrumptious. Be sure to serve this with some crusty bread! Enjoy!
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