Slow-Simmered Lemon and Oregano Lamb Stew with Potatoes

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Tender chunks of lamb braised with lemon juice, fresh oregano, and hearty potatoes in a rich, aromatic broth. This Greek recipe, ready in about 125 minutes, pairs lamb shoulder, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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, cut into 1.5-inch cubes lamb shoulder
• 3 tbsp olive oil
• 1 large, chopped onion
• 4, minced garlic cloves
• 2 tsp dried oregano
• 1/4 cup fresh lemon juice
• 3 cups chicken broth
• 3 medium, peeled and cut into chunks potatoes
• 2 medium, sliced carrots
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 bay leaf
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs lamb shoulder cubes and brown on all sides for 8-10 minutes. Remove lamb and set aside.
2. Step 2: Reduce heat to medium. Add 1 large chopped onion and 4 minced garlic cloves to the pot, sauté for 5 minutes until softened and aromatic.
3. Step 3: Return browned lamb to the pot. Stir in 2 tsp dried oregano, 1/4 cup fresh lemon juice, 1 1/2 tsp salt, 1 tsp black pepper, and 1 bay leaf.
4. Step 4: Pour in 3 cups chicken broth, bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hour.
5. Step 5: Add 3 peeled and chunked medium potatoes and 2 sliced medium carrots to the pot. Continue simmering, covered, for another 45 minutes until lamb is tender and vegetables are cooked through.
6. Step 6: Remove bay leaf, sprinkle 2 tbsp chopped fresh parsley over the stew, and stir gently before serving.