Slow-Simmered Lemon and Oregano Lamb Stew with Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chunks of lamb braised with lemon juice, fresh oregano, and hearty potatoes in a rich, aromatic broth. This greek ready in about 125 minutes pairs cut into 1.5-inch cubes lamb shoulder, olive oil, large, chopped 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.

Prep: 15 min Cook: 110 min Serves 6 Greek cuisine 460 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Simmered Lemon and Oregano Lamb Stew with Potatoes take to make?

Total time is about 125 minutes (15 min prep + 110 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-Simmered Lemon and Oregano Lamb Stew with Potatoes?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Simmered Lemon and Oregano Lamb Stew with Potatoes?

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-Simmered Lemon and Oregano Lamb Stew with Potatoes 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-Simmered Lemon and Oregano Lamb Stew with Potatoes?

Greek greek 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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