Slow-Cooked Lamb with Tomato, Olive, and Cinnamon Sauce
Tender lamb slow-braised in a spiced tomato sauce enriched with Kalamata olives and a warm hint of cinnamon. This Greek-inspired lamb recipe (mediterranean), ready in about 170 minutes, pairs lamb shoulder, cut into 2-inch chunks, extra virgin olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs lamb shoulder, cut into 2-inch chunks
- 3 tbsp extra virgin olive oil
- 1 large, diced yellow onion
- 5 cloves, minced garlic cloves
- 28 oz canned crushed tomatoes
- 1 cup, pitted and halved Kalamata olives
- 1 tsp ground cinnamon
- 1 tbsp dried oregano
- 1/2 cup red wine
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp, chopped fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 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. Remove lamb and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until translucent. Stir in 5 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Pour in 1/2 cup red wine to deglaze the pot, scraping up browned bits. Add 28 oz canned crushed tomatoes, 1 cup pitted and halved Kalamata olives, 1 tsp ground cinnamon, 1 tbsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Stir to combine.
- Step 4: Return browned lamb to the pot. Bring mixture to a simmer, then reduce heat to low, cover, and cook gently for 2 1/2 hours until lamb is tender and sauce has thickened.
- Step 5: Sprinkle 2 tbsp chopped fresh parsley over the dish before serving with crusty bread or rice.
Frequently asked questions
How long does Slow-Cooked Lamb with Tomato, Olive, and Cinnamon Sauce take to make?
Total time is about 170 minutes (20 min prep + 150 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, Olive, and Cinnamon Sauce?
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 extra virgin olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Lamb with Tomato, Olive, and Cinnamon Sauce?
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, Olive, and Cinnamon Sauce 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, Olive, and Cinnamon Sauce?
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.
