Best Greek Lamb Spinach Stew Slow Cooker Recipes

GREEK LAMB STEW WITH FETA

Greek Lamb Stew With Feta image

Make and share this Greek Lamb Stew With Feta recipe from Food.com.

Provided by Cadillacgirl

Categories Stew

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

3 lbs boneless lamb shoulder
1 tablespoon extra virgin olive oil
3 onions, sliced
6 garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon lemon rind, grated
1/4 teaspoon salt
1 pinch allspice
1 pinch cinnamon
2 tablespoons flour
1 1/2 cups beef stock
1/4 cup tomato paste
1 (398 ml) can artichoke hearts, drained and quartered
1/2 cup feta cheese
2 tablespoons chopped fresh parsley

Steps:

Trim fat from lamb and cut into 1 inch cubes.
In a shallow dutch oven, heat oil over med high heat, then brown lamb in batches and add to slow cooker.
Drain fat from dutch oven, then add onions, garlic, rind, salt, allspice and cinnamon, frying over med heat, stirring occasionally until onions are softened (about 5 minutes).
Sprinkle with flour - cook stirring, for 1 minute. Add beef stock & tomato paste, then bring to a boil and stir and scrape up any brown bits from the bottom of the pan. Pour into slow cooker.
Cover and cook on low for 6 - 8 hours or on high for 4 - 5 hours, until the lamb is tender.
Stir in artichokes, then cover and cook for 15 minutes to heat through. Serve sprinkled with feta and parsley!

Nutrition Facts : Calories 545.7, Fat 40.5, SaturatedFat 17.5, Cholesterol 130.8, Sodium 610, Carbohydrate 12.7, Fiber 3.2, Sugar 3.6, Protein 32.4

GREEK LAMB STEW

Greek Lamb Stew image

This is a wonderful and easy stovetop preparation that is a hearty meal for the whole family. I often serve it over rice or orzo, with a nice tomato and cucumber salad and good bread. A simple, fresh, and delicious taste of the Greek Isles!

Provided by nickysmama

Categories Soups, Stews and Chili Recipes Stews

Time 2h35m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 pound lamb shoulder blade chops
salt and pepper to taste
1 large onion, chopped
3 cloves garlic, minced
½ cup dry red wine
2 cups chopped tomatoes
1 (15 ounce) can tomato sauce
1 cup lamb stock
½ lemon, zested and juiced
½ teaspoon dried oregano
½ teaspoon ground cinnamon
1 bay leaf
1 pound fresh green beans, trimmed
¼ cup chopped fresh parsley

Steps:

Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 24.4 g, Cholesterol 60.6 mg, Fat 20.3 g, Fiber 8.1 g, Protein 20 g, SaturatedFat 6.4 g, Sodium 606.5 mg, Sugar 10 g

GREEK LAMB & SPINACH STEW (SLOW COOKER)

Greek Lamb & Spinach Stew (Slow Cooker) image

I'm always on the lookout for slow cooker recipes that I think my family will enjoy, and I found this one on Woman's Day magazine.

Provided by TasteTester

Categories Lamb/Sheep

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs boneless lamb shoulder, visible fat trimmed, cut into 1-inch pieces
14 1/2 ounces diced tomatoes
1/2 cup chopped onion
1 tablespoon minced garlic
1/2 teaspoon greek herb seasoning mix
1/2 teaspoon salt
1/4 teaspoon pepper
19 ounces can cannellini beans, rinsed
13 3/4 ounces can whole artichoke hearts, cut in half
3 cups Baby Spinach (3 ounces, I would use a little more since it cooks down so much)
2 teaspoons grated lemon zest
crumbled feta cheese

Steps:

Mix lamb pieces, tomatoes, onion, garlic, Greek seasoning, salt and pepper in a 3 1/2-quart or larger slow cooker.
Cover and cook on low 7-9 hours until lamb is tender when pierced.
Mash 1 cup beans. Stir mashed and whole beans, artichoke hearts and spinach into cooker.
Cover and cook on high 15 minutes or until spinach wilts and mixture is hot. Stir in lemon zest; sprinkle with feta and serve.