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Greek Lamb and Artichoke Stew

May 13, 2016 By justalittlebitofbacon 8 Comments

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Having a little cool weather? Spring time around here has plenty of cool days which are perfect for making this easy and tasty Greek inspired spring lamb and artichoke stew full of lean lamb, artichokes, tomatoes, and plenty of fresh oregano. I like to serve it over brown rice, but it would be great with bread or with other grains, such as bulgur or farro or some nice, whole wheat couscous.

Hands holding up a bowl of brown rice topped with lamb and artichoke stew. Fresh parsley and oregano scattered over the top.

Hello, all!

It’s time to share a favorite recipe of mine! I’ve been making this stew for…oh let’s just say ‘a very long time.’ šŸ™‚

I have the recipe in my big, blue book of my old favorites. Over the years I’ve had a few different recipe collections – a binder, some notebooks, a roughly organized pile of loose papers, each of which is from a period in time, and it’s a bit like an archeological dig going through them. You can see the layers and eras of my cooking interests with some recipes continuing on and changing with time and others falling by the wayside.

Between my strong interest in developing new recipes and all the tasty, tested older recipes I already have, it’s going to be a long time before I run out of ideas here! If ever.

Top view of a big pot of spring Greek lamb stew with artichokes and fresh herbs.

Over the years I’ve updated this stew with more fresh herbs and the fresher flavors of whole tomatoes over tomato sauce or crushed tomatoes.

And, if you can get fresh baby artichokes, it would be totally great to trim them and chop them and use them in the recipe. It’s been awhile since I’ve seen any, so I go with canned artichokes. Luckily in a stew like this, canned artichokes work very nicely, which means you can make this any time of year.

For the meat, I usually use leg of lamb slices since they have them in the meat case at my market. Lamb stewing meat would be fine, though I find the quality of premade stewing meat to be uneven. Another choice would be to get a boneless (or partially deboned) leg of lamb and carve off a portion for the stew. For the rest you can have Grilled Butterflied Leg of Lamb for dinner!

A bowl of spring lamb stew over brown rice with a spoon in the bowl.

One reason I love to make this in the spring, other than my association of spring with artichokes, is that my oregano begins to sprout back up in April and May.

If you have a little land for growing herbs, I would very much recommend growing oregano. Depending on your climate, of course! It’s a perennial herb which is just about impossible to kill – an excellent thing for my black thumb – and will survive even very cold winters to come back.

Fresh oregano is much milder than dried oregano, so you can use quite a bit of it in a recipe without overwhelming the flavors. But, whether you use dried or fresh oregano, don’t skip it in the stew. It provides such a great Mediterranean flavor that the stew would be sad without it. And you don’t want sad stew.

Lamb and Artichoke Stew - I love this Greek inspired spring stew full of lean lamb, artichokes, tomatoes, and plenty of fresh oregano. Serve it over rice or with some crusty bread to soak up the sauce. | justalittlebitofbacon.com

If you try my recipe for Spring Lamb and Artichoke Stew, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Happy Eating, Annemarie

Lamb and Artichoke Stew - I love this Greek inspired spring stew full of lean lamb, artichokes, tomatoes, and plenty of fresh oregano. Serve it over rice or with some crusty bread to soak up the sauce. | justalittlebitofbacon.com
Print Recipe
5 from 2 votes

Lamb and Artichoke Stew

I love this Greek inspired spring stew full of lean lamb, artichokes, tomatoes, and plenty of fresh oregano. Serve it over rice or with some crusty bread to soak up the sauce.
Prep Time10 mins
Cook Time2 hrs 45 mins
Total Time2 hrs 55 mins
Course: Main Course
Cuisine: Greek
Keyword: greek lamb stew, lamb stew
Servings: 6 servings
Calories: 325kcal
Author: justalittlebitofbacon

Ingredients

  • 1 tbsp olive oil
  • 1 1/2 lb lamb, cut in 1 1/2 inch cubes
  • 3 medium yellow onions, chopped
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 1 cup red wine
  • 2 oz tomato paste
  • 28 oz whole tomatoes, pureed
  • 2 15 oz cans large artichokes, drained and quartered
  • 1/2 cup chopped fresh parsley
  • 2 tbsp chopped fresh oregano, or 2 tsp dried

Instructions

  • Preheat oven to 325F.
  • In a large oven-safe pot, heat 1/2 tbsp of olive oil over medium heat. Add the lamb in two batches and saute until lightly browned. Remove the lamb to a bowl and set aside.
  • Add the remaining 1/2 tbsp of olive oil; then add the onions, garlic, and salt. Saute until the onions are soft and golden brown, about 8 minutes. Add the red wine and bring to a boil.
  • Cook the wine down for 2-3 minutes. Then stir in the tomato paste and pureed tomatoes, and add back the lamb. Once the stew comes to a boil again, cover it, and transfer it to the oven.
  • Cook the stew for 1 1/2 hours. Add the artichokes and cook, covered, for 1 hour more. Take the stew out of the oven, stir in the parsley and oregano and serve.

Notes

  • White Wine: Feel free to switch out the red wine for white wine. I prefer the deeper flavor of the red, but either is quite nice.
  • Adding Mint: Fresh mint is also a good flavor in this stew. If you have it, add 1-2 tablespoons at the end with the other herbs.
  • Serving Suggestion: I usually serve the stew over brown rice.

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Filed Under: 10 ingredients or less, gluten free, greek recipes, main courses, meaty main dishes, recipe, soups and stews, spring, vegetable dishes Tagged With: artichokes, lamb, tomatoes

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Comments

  1. Laura says

    July 2, 2020 at 3:53 pm

    Could I make this using the Instant pot? If so, how long would you suggest pressure cooking it at? Or should I just use the preset stew function?

    Reply
    • justalittlebitofbacon says

      July 2, 2020 at 10:30 pm

      While I’m sure you could since the Instant Pot is very good with stews, I have no idea how to adapt the recipe. Perhaps look up IP stew recipes for timing. Sorry I can’t be of more help!

      Reply
  2. Lee-Ann says

    June 2, 2018 at 10:42 pm

    5 stars
    Hi Annemarie,

    I LOVE lamb and this is super tasty. I’m in Australia and the cool weather has hit – perfect time for a lamb stew! PS gorgeous photos!

    Reply
    • justalittlebitofbacon says

      June 5, 2018 at 7:49 pm

      Thanks! It’s definitely a great recipe for cool, fall weather. šŸ™‚

      Reply
  3. Marge Currier a.k.a. MOM says

    May 24, 2016 at 10:02 pm

    5 stars
    Dad and I are making this Lamb Stew on Saturday! I also posted this to Facebook.

    I copied it to my word processor so I can print it.. I do this whenever I know the recipe is a Keeper :). However, am I missing a way to print from your site?

    Love,

    MOM

    Reply
    • justalittlebitofbacon says

      May 24, 2016 at 10:22 pm

      Thanks mom. šŸ™‚ It’s been a keeper here too. As for printing, do you see a print button under the picture in my recipe card? It should be there (I checked and I have it) and that’ll pull up a printable version of the recipe.

      Reply
  4. Nancy says

    May 19, 2016 at 6:15 am

    It looks fantastic – like the lamb will just fall apart. Perfect for this time of year!

    Reply
    • justalittlebitofbacon says

      May 19, 2016 at 10:28 pm

      Oh yes, it’s so tender! And it’s still cool enough this time of year I don’t mind turning on the oven.

      Reply

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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