Greek Lamb Stew

Winters are for Greek Lamb Stews with our Gaea Organic olive oil and Green Pitted olives


  • 2h 30min

  • 6


    • 2 lbs boneless leg of lamb, cut into chunks
    • 1/3 cup chopped fresh parsley, divided
    • 1/3 cup chopped fresh mint, divided
    • 4 cloves garlic, chopped
    • Juice of 1 1/2 lemons
    • 2 tsp kosher salt
    • 1 tsp black pepper
    • 1/2 cup + 2 tbsp Gaea Organic Olive Oil, divided
    • 1 cup beef broth
    • 1 lb yellow potatoes, cubed
    • Feta Cheese
    • 1 jar Gaea Green Pitted Olives, drained


            1. In a large bowl, whisk together half of the chopped herbs, the garlic, lemon juice, and 1/2 cup of Gaea olive oil. Season lamb pieces generously with salt and pepper and then add them to the bowl with the marinade and toss to coat.
            2. Cover and marinate for at least 30 minutes.
            3. Heat 2 tbsp of Gaea Organic Olive Oil in a large pot over medium heat. When the oil is hot, add the marinated lamb in an even layer and sear on all sides until deeply golden brown.
            4. Pour in the remainder of the marinade and the broth and let simmer for 1 1/2- 2 hours, until lamb is very tender.
            5. Meanwhile, place potatoes in a large pot of water and bring to a boil. Simmer for about 10 minutes, until fork-tender, then drain and set aside.
            6. When the lamb is tender, add the cooked potatoes, feta cheese, and Gaea Green Olives. Stir to combine and cook for another 10-15 minutes, to allow the flavors to meld. To serve, garnish with the remaining fresh herbs.