Slow-Cooked Lamb with Tomato and Garlic
Tender lamb shoulder slowly cooked in a rich tomato and garlic sauce infused with Mediterranean herbs for a hearty and comforting dish. This greek-inspired lamb (mediterranean) ready in about 200 minutes pairs cut into chunks lamb shoulder, extra virgin olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 lbs, cut into chunks lamb shoulder
- 2 tbsp extra virgin olive oil
- 6, minced garlic cloves
- 14 oz canned crushed tomatoes
- 1 large, diced onion
- 2 tsp dried oregano
- 1 tbsp, chopped fresh rosemary
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 cup water or broth
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder chunks and brown on all sides, about 6-8 minutes total. Remove lamb and set aside.
- Step 2: In the same pot, add 1 large diced onion and 6 minced garlic cloves, sautéing over medium heat for 5 minutes until softened and fragrant.
- Step 3: Return the browned lamb to the pot. Add 14 oz canned crushed tomatoes, 2 tsp dried oregano, 1 tbsp chopped fresh rosemary, 1 1/2 tsp salt, 1 tsp black pepper, and 1 cup water or broth. Stir to combine.
- Step 4: Bring mixture to a gentle simmer, cover, reduce heat to low, and cook for 2.5 to 3 hours until the lamb is fork-tender and sauce has thickened. Serve warm with crusty bread or rice.
Frequently asked questions
How long does Slow-Cooked Lamb with Tomato and Garlic take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Lamb with Tomato and Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cut into chunks lamb shoulder from drying out.
Can I substitute ingredients in Slow-Cooked Lamb with Tomato and Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Lamb with Tomato and Garlic for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Lamb with Tomato and Garlic?
Greek lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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