What cut of lamb is best for Mediterranean Lamb Stew?

For the best results, use boneless lamb shoulder or pre-cut lamb stew meat . Shoulder has the right balance of fat and connective tissue, which breaks down during cooking and results in melt-in-your-mouth texture. Grass-fed lamb adds a cleaner, richer flavor profile that pairs beautifully with Mediterranean spices.

Can I make Mediterranean Lamb Stew in a slow cooker?

Yes! This stew adapts beautifully to a slow cooker. After browning the lamb and sautéing the aromatics in a skillet, transfer everything to your crockpot. Cook on low for 7–8 hours or on high for 4–5 hours . Add the herbs near the end of cooking to preserve their fresh flavor. It’s an easy, hands-off way to enjoy tender lamb with rich Mediterranean flavor.

How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 5 days , or freeze for up to 3 months . Reheat on the stovetop over medium heat until warmed through, or use the microwave in short intervals, stirring between each. The flavors often deepen after a day, making leftovers even more delicious.

Mediterranean Lamb Stew – Best One-Pot Comfort Meal

Name: Mediterranean Lamb Stew
Prep time: 10 min
Cook time: PT-491129H37M15S
Total time: PT-491129H37M15S
Cuisine: Mediterranean
Ingredients: 2 tbsp extra virgin olive oil: for sautéing and adding richness; 2 pounds grass-fed boneless lamb stew meat: main protein, tender and flavorful; 2 tsp kosher salt: enhances flavor; 1/4 tsp coarse black pepper: adds a mild heat; 1 cup chopped onion (about 1 onion): adds sweetness and depth; 6 cloves garlic, finely chopped: brings pungent aroma and flavor; 2 tsp ground cumin: adds warm, earthy flavor; 1 (14.5 oz) can fire-roasted tomatoes: adds smokiness and acidity; 4 cups vegetable broth (about 32 oz): creates a rich, savory base; 1/3 cup finely chopped fresh mint: adds freshness and brightness; 1 cup finely chopped parsley (about 1 bunch): adds herbaceous depth; Lemon wedges (for serving, optional): balances flavors with acidity

Description

This hearty Mediterranean Lamb Stew is a one-pot comfort meal made with tender chunks of boneless lamb, fire-roasted tomatoes, aromatic herbs like mint and parsley, and bold spices like cumin. It’s gluten-free, paleo, Whole30-friendly, and perfect for chilly nights or healthy weeknight dinners.

Ingredients

Scale

2 tbsp extra virgin olive oil: for sautéing and adding richness
2 pounds grass-fed boneless lamb stew meat: main protein, tender and flavorful
2 tsp kosher salt: enhances flavor
1/4 tsp coarse black pepper: adds a mild heat
1 cup chopped onion (about 1 onion): adds sweetness and depth
6 cloves garlic, finely chopped: brings pungent aroma and flavor
2 tsp ground cumin: adds warm, earthy flavor
1 (14.5 oz) can fire-roasted tomatoes: adds smokiness and acidity
4 cups vegetable broth (about 32 oz): creates a rich, savory base
1/3 cup finely chopped fresh mint: adds freshness and brightness
1 cup finely chopped parsley (about 1 bunch): adds herbaceous depth
Lemon wedges (for serving, optional): balances flavors with acidity

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Instructions

In a large pot over medium-high heat, add olive oil, lamb, salt, and pepper. Sear the lamb until browned and caramelized.
Reduce heat to medium. Add chopped onion and garlic; sauté until the onion softens, about 1–2 minutes.
Add ground cumin and stir for 15 seconds until aromatic.
Deglaze the pot by adding fire-roasted tomatoes and vegetable broth, scraping up any browned bits from the bottom.
Stir in the chopped parsley and mint.
Partially cover the pot with a lid and bring to a boil.
Reduce heat to low and let it simmer uncovered for 60 minutes or until the lamb is fork-tender.
Serve hot, garnished with additional parsley, mint, and lemon wedges if desired.

Notes

Use lamb shoulder for best results as it becomes very tender when simmered.
Fire-roasted tomatoes add smoky depth; substitute regular diced tomatoes if unavailable.
Add lemon juice at the end to brighten and balance the dish.
Leftovers can be stored for up to 5 days in the fridge or 3 months in the freezer.
This recipe tastes even better the next day as the flavors deepen.

Prep Time: 10 mins
Cook Time: 1 hr
Category: Soups & Stews
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1.5 cups
Calories: 514 kcal
Sugar: 4 g
Sodium: 1606 mg
Fat: 40 g
Saturated Fat: 16 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 27 g
Cholesterol: 110 mg