Greek Lamb Stew Recipe With Salmoriglio Marinade, Olives & Feta by 30Seconds Food


Greek Lamb Stew Recipe With Salmoriglio Marinade, Olives & Feta

The number of Greek lamb stew recipes are as abundant as the "Opas!" yelled at a Greek wedding. The meat and potatoes in this rich lamb stew recipe are marinated in salmoriglio (sahl-moh-REE-lyee-o), which is a strong Italian sauce that's made with olive oil, lemon and garlic. Sometimes other ingredients come into play like oregano or other herbs and wine.

This hearty lamb stew is a bowl of Greek comfort. The stew is a comforting meal that can be eaten year-round, not just in the cold winter months. To make this Mediterranean stew recipe you will need garlic, white wine, fresh mint, olive oil, lamb stew meat, small Yukon gold or white potatoes, kalamata olives, cornstarch, feta cheese and a lemon for zesting.

After the lamb and potatoes are marinated in the salmoriglio, the lamb is browned and then simmered in the marinade until tender. The potatoes and kalamata olives join the party and when they are tender, the stew is thickened a bit with cornstarch before being served.

You can ladle this stew into soup bowls or drain the meat and potatoes and serve it over rice. Add a side of hot bread and a fresh salad, and sit down and enjoy this delicious Greek dinner

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Cuisine: Greek
Prep Time: 15 minutes plus 8 hours to marinate
Cook Time: 2 hours and 15 minutes
Total Time: 2 1/2 hours plus time to marinate 
Servings: 8

Ingredients

Marinade

  • 2 cloves garlic
  • 750 ml (1 bottle) white wine, divided (you'll use 1 1/4 cups for the marinade and the rest for the stew)
  • 1/4 cup minced fresh mint
  • 1 1/4 cups olive oil
  • 1 1/4 cups water

Stew

  • 2 pounds lamb stew meat
  • 12 small Yukon gold potatoes or tiny white potatoes
  • 1 cup kalamata olives
  • 1 teaspoon cornstarch
  • 5 ounces feta cheese, crumbled
  • zest from 1 lemon

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Recipe Notes

  • To ensure even cooking, cut the lamb and potatoes into similar-size pieces.
  • Allow time to properly marinate the meat and potatoes. Eight hours should be the minimum.
  • If you prefer, you can peel the potatoes before cooking.
  • If you don't like fresh mint, substitute fresh oregano.

Here's how to make it: 

  1. To make the marinade, combine all the marinade ingredients in a blender. Season with salt and black pepper. Blend until smooth. 
  2. Put the lamb and potatoes into a large mixing bowl. Pour the marinade over and stir to coat. Cover and refrigerate for at least 8 hours and up to overnight. 
  3. Remove the meat and the potatoes from the marinade. Put the marinade into a soup pot. Add the remaining white wine. Bring to a simmer over low heat. 
  4. In a large skillet, add the lamb and cook until browned on all sides (do not crowd the pan). Put the lamb into the pot with the simmering marinade. Cover and gently simmer for about 1 hour. 
  5. Add the potatoes and olives to the pot. Cover and cook about 1 more hour or until the potatoes are tender. 
  6. Whisk the cornstarch into the liquid to thicken it. 
  7. Right before serving. Stir in the feta cheese. Serve with the lemon zest and more fresh mint, if desired. 

Nutrition Facts Per Serving

Calories: 470

Total Fat: 16.9g

Saturated Fat: 10.3g

Cholesterol: 78mg

Sodium: 853mg

Total Carbohydrate: 61.5g

Dietary Fiber: 4.4g

Total Sugars: 4.6g

Protein: 21.4g

Vitamin D: 0mcg

Calcium: 361mg

Iron: 3mg

Potassium: 1228mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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