Slow-Cooked Mediterranean Lamb Stew with Spices

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Tender lamb simmered slowly with aromatic Mediterranean spices and vegetables for a comforting and hearty stew. This Mediterranean-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 1-inch cubes, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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

• 1.5 lbs lamb shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 2 medium, sliced into 1/2-inch rounds carrots
• 4 minced garlic cloves
• 14 oz can diced tomatoes
• 2 cups beef broth
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp ground cumin
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 tsp lemon zest

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat until shimmering. Add 1.5 lbs lamb shoulder cubes and brown on all sides for about 6-8 minutes, then remove lamb and set aside.
2. Step 2: To the same pot, add 1 diced medium yellow onion and 2 sliced medium carrots; sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves, 1 tsp dried rosemary, 1 tsp dried thyme, and 1/2 tsp ground cumin; cook for 1 minute until spices release aroma.
4. Step 4: Return the lamb to the pot along with 14 oz canned diced tomatoes, 2 cups beef broth, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, reduce heat to low, and cook gently for 2 hours until lamb is tender and stew thickens.
5. Step 5: Just before serving, stir in 1/4 cup chopped fresh parsley and 1 tsp lemon zest to brighten the flavors. Serve hot with crusty bread or rice.