Greek Lamb Stew

RECIPESPLUS
15Ingredients
95Minutes
450Calories

Ingredients

US|METRIC
  • 1 tablespoon extra-virgin olive oil
  • 8 lamb chops (trimmed)
  • 2 onions (cut into thick wedges)
  • 2 bulbs fennel (trimmed and sliced)
  • 2 celery stalks (sliced)
  • 2 cloves garlic (sliced)
  • 3 stems fresh oregano
  • 1 stem fresh rosemary
  • 1 lemon (quartered, plus extra wedges, to serve)
  • 1 tablespoon ouzo
  • 1 1/2 cups beef stock
  • 2 cups greek yogurt (excess liquid drained)
  • 1/2 cup chopped fresh mint
  • 1 egg white
  • pita bread (Toasted, to serve)
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    Directions

    1. Preheat the oven to 350°F. Heat oil in a Dutch oven on high heat. Brown meat in 2 batches. Transfer to a plate.
    2. Sauté onion, fennel, celery and garlic in same pan for 4-5 mins, until golden. Add oregano, rosemary and lemon and cook, stirring, for 1 min. Stir in ouzo to deglaze pan.
    3. Return lamb to pan with stock and bring to a boil.
    4. Bake, covered, for 40-45 mins, until lamb is tender. Increase oven to 400°F.
    5. Combine yogurt, mint and egg white in a bowl. Season to taste. Spread topping over stew. Bake, uncovered, for 10-15 mins, until firm and golden. Serve with toasted pita and lemon wedges.
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    NutritionView More

    450Calories
    Sodium13% DV310mg
    Fat40% DV26g
    Protein65% DV33g
    Carbs5% DV16g
    Fiber12% DV3g
    Calories450Calories from Fat230
    % DAILY VALUE
    Total Fat26g40%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol110mg37%
    Sodium310mg13%
    Potassium840mg24%
    Protein33g65%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber3g12%
    Sugars7g14%
    Vitamin A4%
    Vitamin C30%
    Calcium15%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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