Description
A hearty one-pot dish featuring tender lamb marinated with lemon and fresh herbs, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds lamb shoulder, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup cherry tomatoes, halved
- 1 cup chicken or vegetable broth
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Zest and juice of 1 lemon
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon paprika
Instructions
- Marinate the lamb with olive oil, salt, pepper, and lemon zest for at least 30 minutes.
- In a large pot, heat olive oil and sauté chopped onion and minced garlic until fragrant.
- Add marinated lamb to the pot and brown it for about 5-7 minutes.
- Stir in sliced carrots, celery, and halved cherry tomatoes, mixing well.
- Pour in chicken or vegetable broth and lemon juice, then bring to a boil.
- Reduce heat to low, cover, and let it simmer for 1.5 to 2 hours until the lamb is tender.
Notes
- Feel free to adjust the herbs based on availability.
- This dish pairs well with crusty bread or rice.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: One-Pot
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg