Looking for a delicious natural lamb recipe? Try out this tasty recipe for Slow-Cooked Greek Lamb Stew from the experts at Australian Lamb!
4-pound Australian lamb shoulder, cut into 1-inch cubes
salt and cracked black pepper to season
⅓ cup olive oil
2 large onions, finely chopped
1 large eggplant, coarsely grated
2 medium zucchini, coarsely grated
15 ounce can plum tomatoes, diced
¼ cup honey
½ cup white wine
1 tablespoon fresh oregano leaves, finely chopped
1 bay leaf, cracked
2 whole cloves
1 cinnamon stick, cracked
¼ cup parsley, finely chopped
garlic mashed potatoes
Preheat oven to 275°F. Season lamb well with salt and cracked black pepper.
Heat oil in a large heavy-based pan over high heat and brown the diced lamb in small batches. Remove and set aside.
Add the onions and garlic to the pan, reduce heat and sauté 3-4 minutes. Stir in the grated zucchini and eggplant and sauté for 5-6 minutes more.
Add the tomatoes, honey, wine, oregano bay leaf, cloves and cinnamon and bring to a boil.
Return the lamb to the pan and cover. Place into preheated 275°F oven for 2 to 2½ hours.
Remove from oven. Stir in the finely chopped parsley.
Serve with garlic mashed potatoes and garnish with a wedge of lemon and crispy filo pastry wedge.
Cubed Australian leg of lamb also can be used, as an alternative to shoulder. Lamb shanks also may be substituted for lamb shoulder.