Greek Lamb Spinach Stew Slow Cooker Recipes

GREEK LAMB AND SPINACH STEW

Steps:

• Mix lamb pieces, tomatoes, onion, garlic, Greek seasoning, salt and pepper in a 3 1/2-qt or larger slow-cooker.
• Cover and cook on low 7 to 9 hours or 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.

SPINACH, LAMB, AND LEEK SLOW COOKER STEW

Steps:

• 1. In an 8-quart slow cooker greased well with cooking spray layer onions, turnips, carrots, celery, leeks, and lamb. 2. Season lamb with garlic, rosemary, salt, and pepper. 3. Add barley and enough beef broth to cover. 4. Cook on low for at least 8 hours or up to 20 hours. 5. Mix in handfuls of fresh spinach just before serving. Gluten Free: Swap quinoa for barley. Vegetarian: Swap beets for meat. Recipe courtesy of 28 Day JOY of KOSHER Challenge.

SLOW COOKER LAMB STEW

Steps:

• Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
• Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
• Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.

GREEK LAMB STEW

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.

GREEK LAMB KLEFTIKO

Steps:

• Mix all the ingredients for the marinade together in a small bowl and rub over the lamb.
• Season the lamb liberally with salt and pepper transfer into a lidded container and store in the fridge overnight.
• Take the lamb out of the fridge for 30 minutes. Preheat the slow cooker (this will speed your cooking time considerably) while you prepare the lamb.
• Heat a large non-stick frying pan and sear the lamb over high heat on all sides until nicely browned. Set aside.
• Add the potatoes and onion to the pan and fry, stirring, over high heat until the potatoes are starting to colour a little. Deglaze the pan with splash of the wine. Season with salt and pepper.
• Transfer the potatoes to your slow cooker. Add the cinnamon stick, lemon slices and bay leaves.
• Top with the seared lamb. Pour the wine, stock and vinegar over the lamb.
• Cook on low setting for 7-8 hours, or until the lamb is tender if pierced with a knife and falling off the bone.
• If you wish to brown the lamb for some colour (this is optional) place under a hot grill for about 5 minutes. Rest for 10 minutes, loosely covered.
• Shred or carve the lamb into portions and serve over the potatoes sprinkled with a little feta cheese, garnished with the fresh herbs and with extra lemon wedges on the side.

SLOW-COOKED GREEK LAMB

Steps:

• Heat oven to 160C/140C fan/gas 3 and sit a shelf as low as possible. Pierce the lamb all over with a small knife, then fill each slit with a garlic clove and half an anchovy fillet. Rub all over with the oil, then season.
• Heat a flameproof casserole dish and sear the lamb all over until well browned. Take off the heat, remove the lamb from the dish and tip in the tomatoes, carrots, sage and rosemary. Sit the lamb on top and scatter over the thyme.
• Cover the dish, slip it onto the bottom shelf of the oven and cook for 4-5 hrs until pull-apart tender. Carefully lift the lamb from the dish, discard the herbs and roughly squash the tomatoes into the juices. Sit the lamb back in the dish and serve in big shredded chunks with tzatziki, chickpea salad and flatbreads for mopping up the juices.

GREEK LAMB WITH SPINACH AND ARTICHOKES

Steps:

• Trim fat from meat. Cut meat into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker stir together meat, beans, tomatoes, garlic, salt, and oregano.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in artichoke hearts and spinach.
• To serve, spoon lamb mixture over hot cooked orzo. If desired, sprinkle with cheese.

SLOW COOKER MOROCCAN LAMB STEW

Steps:

• In a large nonstick skillet over medium heat, heat 1 tablespoon oil. Season lamb with salt and pepper. Cook, in batches if necessary, until browned on all sides, about 6 minutes. Transfer browned lamb to slow cooker insert.. Add remaining 1 tablespoon oil to pan (if necessary); add onion, garlic, ginger, cumin, coriander, cinnamon and cayenne. Cook until softened, about 8 minutes. Add broth and tomatoes; bring to a boil.. Add mixture to slow cooker along with chickpeas and raisins. Cover and cook on low for 5 to 6 hours, or high for 3 to 4 hours.. Remove lid; stir in chopped greens until wilted, about 1 minute. Serve with whole wheat couscous and a dollop of Greek yogurt.

GIOUVETSI (GREEK LAMB STEW WITH ORZO)

Steps:

• Cut the veal into 2-inch cubes; do not debone. In a large stockpot, pour in sufficient water to cover the meat. Toss in 2 to 3 dashes of salt, and drizzle in a touch of vinegar. Boil for 10 minutes. Skim the froth with a slotted spoon, then remove the meat and place into a bowl. Rinse the pot.
• Pour the olive and vegetable oils into the stockpot.
• Chop the onions into 1⁄2-inch cubes, toss in, and sauté over medium-high heat.
• Add the veal cubes, and cover the meat with hot water from a boiling kettle. Partially cover the pot, and stir. Bring the pot to a boil, then reduce to medium- high heat. Feed the pot with boiling water, if needed.
• Continue cooking for 45 minutes, then mix in the tomato juice, salt, and pepper.
• Stir, partially cover the pot, and cook for another 10 minutes. Set aside.
• Preheat the oven to 395°F (200°C).
• Add the kritharaki (orzo) to a large baking dish (ideally, a round clay baking dish), spreading the pasta around with your fingers.
• Mix in 4 cups of hot water from a boiling kettle, and bake. Stir occasionally, making sure the kritharaki doesn't stick to the dish, while allowing the pasta and water to reach a boil (about 15 minutes).
• Then, mix in the tomato juice, and combine the veal and its broth. Bake for 10 minutes.
• Turn off the heat, and let the giouvetsi stand in the oven for an additional 10 minutes, or until the pasta thickens.
• Remove from oven. Let cool, then top with grated Romano cheese. Serve with bread and red wine.

GREEK-INSPIRED LAMB STEW

Steps:

• Heat the oil in a large pan or casserole (that has a lid) over medium-high heat and brown the lamb pieces all over. Transfer to a bowl. Add onion to pan/casserole, lower heat and cook gently for 5-10min until softened. Add the aubergine and peppers and cook for a further 5min until starting to brown.
• Stir in the garlic, fry for 1min, then return lamb to the pan with the tinned tomatoes, tomato purée, stock, olives, oregano, cinnamon stick, bay leaves and some seasoning. Bring to the boil, then turn down the heat, cover and simmer for 45min.
• Uncover, stir in courgettes, then re-cover and simmer for a further 30min. Remove the lid and simmer for 15min more, until lamb is tender and sauce has thickened.
• During the final 15min of cooking, bring the bulgur wheat and 400ml (14fl oz) water to the boil in a medium pan and cook over low heat for 10-12min, until water has been absorbed and the bulgur wheat is tender.
• Check seasoning of stew, scatter over feta and dill and serve with bulgur wheat.

GREEK LAMB & SPINACH STEW (SLOW COOKER)

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.

GREEK BONELESS LEG OF LAMB (SLOW COOKER)

Steps:

• Pat lamb dry and season generously with kosher salt and black pepper on all sides (if you have the time, set it aside at room temperature for up to 1 hour, otherwise continue on)
• Coat the bottom of a large skillet (I used my cast iron skillet) with a little bit of extra virgin olive oil. Heat skillet over medium heat until oil is shimmering but not smoking. Add the lamb and brown well on all sides (increase heat to medium-high if needed); about 7 minutes. Remove from heat and let cool enough to handle.
• Cut a few slits into the lamb on both sides and insert a slice of garlic in each of the slits.
• Now make a wet garlic spice rub for the lamb. In a small bowl, combine the minced garlic, rosemary, thyme, oregano, and paprika. Add lemon juice and 3 tbsp extra virgin olive oil. Coat lamb on all sides with the garlic spice rub.
• Add pearl onions (or shallots) to the bottom of a large slow cooker (crock pot). Add wine and broth, then add the spiced lamb on top.
• Cover slow cooker and set on high for 3 to 4 hours or on low for 5 to 6 hours until lamb is fork-tender and you can easily pull it apart.
• Transfer to a serving platter adding the cooking juice on top or to the side to serve along. (See sides to serve along in the notes)

GREEK LAMB STEW

Steps:

• Preheat the oven to 150°C, gas mark 2. Cut the meat into 6cm pieces.
• Heat a large lidded flameproof casserole dish and add a tablespoon of oil. Brown the meat all over in batches, then remove and set aside.
• Add the remaining oil to the dish, stir in the onions and cook for 2-3 minutes until beginning to soften. Leaving the top intact, split the chilli along its length, this adds flavour to the stew without too much heat. Stir in the chilli, sliced garlic and rosemary, and increase the heat. Pour in the wine and simmer for 3-4 minutes. Stir in the chopped tomatoes and reduce the heat.
• Return the lamb and juices to the dish, stir through the black olives and bring to a simmer. Season, then cover and cook in the oven for 1 hour 30 minutes, or until the lamb is really tender.
• Remove the chilli and rosemary, and discard. Set the stew aside to cool.
• To Serve, bring the stew to a simmer on the hob. Add the pasta (make sure its broken into small pieces otherwise it will stick together in lumps) and cook for 3-5 minutes until tender, and the lamb is thoroughly heated. Ladle the stew onto plates and serve scattered with the feta and mint sprigs.
• Delicious with a fennel and orange salad

GREEK LAMB AND SPINACH STEW

Steps:

• 1.) Mix Lamb pieces, tomatoes, onion, garlic, Greek Seasoning, salt and pepper in a 3 1/2 quart or larger slow-cooker. 2.) Cover and cook on low for 7 to 9 hours until lamb is tender when pierced. 3.) Mash 1 cup beans. Stir mashed and whole beans, artichoke hearts and spinach into cooker. 4.) Cover and cook on high for 15 minutes or until spinach wilts and mixture is hot. Stir in lemon zest; sprinkle with feta cheese to taste.

GREEK LAMB WITH SPINACH AND ORZO

Steps:

• Trim fat from meat. Cut to fit into 3.5-6Qt. slow cooker. Combine oregano, lemon peel, garlic, and salt in small bowl. Sprinkle evenly over lamb and rub lightly. Place lamb in crockpot. Sprinkle with lemon juice.
• Cover and cook on low for 8-10 hours or on high 4-5 hours.
• Remove lamb, discard fat, chop meat and set aside. Add spinach to cooker (with juices), stirring until spinach is wilted. Add cooked orzo, feta, and lamb; stir to mix.
• A sprinkling of toasted pine nuts (pignoli) is a nice touch.

YOUVETSI: GREEK LAMB STEW WITH ORZO

Steps:

• Pat the lamb dry and season with kosher salt and black pepper.
• In a large, ceramic braising pan or heavy pan with a lid, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the lamb and cook for 7 to 10 minutes, tossing regularly, until browned. Transfer the lamb to a large plate for now.
• In the same pan, add the onions and garlic. Season with kosher salt. Cook for 3 to 5 minutes, stirring regularly, until softened.
• Return the lamb to the pan. Add the red wine, oregano, paprika, cinnamon, nutmeg and bay leaf. Cook until the wine has reduced by at least ½, then add 1 cup of water and the tomatoes. Break the tomatoes up using a wooden spoon. Bring to a boil, then reduce the heat to low. Cover and let simmer for 45 minutes to 1 hour, or until the lamb is cooked through.
• Stir in the orzo and cover the pan. Let cook for another 20 minutes or until the orzo has cooked through and most of the moister has been absorbed.
• Garnish with parsley and crumbled feta, if you like, before serving.

LAMB STEW WITH SPINACH & GARBANZOS

Steps:

• Sprinkle lamb with salt, pepper, and garlic. Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until brown, about 10 minutes.
• Add onion and carrots and sauté until beginning to brown, about 5 minutes. Add garbanzo beans, broth, tomato sauce, and lemon juice and bring to simmer.
• Reduce heat to medium-low, cover pot and simmer gently until lamb is tender, about 1 hour.
• Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 5 minutes. Season with salt and pepper.