This lamb stew recipe is rich, hearty, and packed with tender lamb and vegetables simmered in a flavorful broth. A cozy dinner recipe perfect for cold nights.
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For more Mediterranean-inspired dishes, try my Mediterranean Egg Sandwich and Mediterranean Marinated Tomatoes.
Move over beef; there is a new star in town that helps take stew to a new level. This Mediterranean Lamb Stew is full of nutritious, hearty, bold flavors that are perfect for a cold night. In addition, the stew is made in one pot, making it the perfect weeknight meal. Mediterranean Lamb Stew is a rich stew full of warm spices and tender lamb. The flavors complement each other nicely, creating a comforting meal any time of the year. This lamb stew is amazing with a squirt of lemon juice right at the end.
Why You Will Love This Lamb Stew
There is something especially comforting about a pot of lamb stew simmering away on the stove. The broth turns rich and savory as it cooks, the vegetables soften perfectly, and the lamb becomes incredibly tender with every hour. It is the kind of dinner that fills the kitchen with the best smells and makes everyone suddenly very interested in what is cooking.
Lamb gives this stew a deeper flavor than traditional beef stew, with a richness that works beautifully with herbs, garlic, and slow-cooked vegetables. The broth thickens into something hearty enough to scoop up with crusty bread, yet simple enough for a cozy family dinner.
One of the best parts about this lamb stew recipe is that it tastes even better the next day. The flavors continue to develop overnight, making leftovers something to look forward to instead of an afterthought.
Ingredients To Make Mediterranean Lamb Stew
| Boneless Lamb Stew Meat | This recipe calls for 2 pounds of lamb. I used grass-fed, halal lamb from Open Nature. |
| Onion & Garlic | They will help to build amazing flavor and aroma. |
| Cumin | Has a nice meaty flavor and pairs perfectly with red meat. |
| Roasted Tomatoes | Unlike regular tomatoes, fire-roasted tomatoes are going to give it a nice smoky flavor. However, if you are unable to find fire-roasted, use what you can find. |
| Vegetable Broth | Instead of adding water, vegetable broth is going to add the cooked-all-day flavor we are looking for. |
| Other Essential Ingredients | Olive oil, fresh mint, parsley, kosher salt, and pepper. |
Ingredients and Estimated Cost:
- 2 teaspoons extra virgin olive oil – $0.22
- 2 pounds grass-fed boneless lamb stew meat – $21.96
- 2 teaspoons kosher salt – $0.04
- ¼ teaspoon coarse black pepper – $0.02
- 1 cup onion – $0.62
- 6 cloves garlic – $0.24
- 2 teaspoons cumin – $0.06
- 14.5 ounce can fire roasted tomatoes – $1.24
- 4 cups vegetable broth – $2.03
- ⅓ cup mint – $0.75
- 1 cup parsley – $0.88
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in May 2026.
How To Make Lamb Stew
- First, add olive oil, lamb, salt, and pepper to a pot and cook over medium-high heat until the meat has browned.
- Next, add the onion and garlic and saute over medium heat for about fifteen seconds.
- Add in the cumin and fry for another fifteen seconds.
- Then, pour in the fire-roasted tomatoes and vegetable broth.
- Mix in he parsley and mint and partially cover the pot with a lid. Bring the liquid to a boil. Lower the temperature to low and simmer for sixty minutes.
- Finally, garnish with chopped mint, parsley, and a wedge of lemon.
***For complete recipe instructions, see the recipe card below.
Best Cut of Lamb for Stew
The best lamb stew starts with the right cut of meat. Lamb shoulder is usually the top choice because it has enough marbling and connective tissue to become tender and flavorful during slow cooking. Lamb leg can work too, though it tends to be leaner.
If your grocery store sells packaged lamb stew meat, it is often cut from the shoulder and works well for this recipe. Bone in lamb adds even more richness to the broth, though boneless lamb is easier to serve.
The key is giving the lamb enough cooking time. Low, steady simmering breaks down the tougher fibers and creates that fall-apart texture that makes stew so satisfying.
A Few Tips for the Best Lamb Stew
- Brown the Lamb Well: Taking a few extra minutes to properly brown the lamb creates a deeper, richer flavor in the broth. Do not overcrowd the pot, or the meat will steam instead of sear.
- Keep the Heat Low: A gentle simmer keeps the lamb tender. Cooking too aggressively can make the meat tough instead of soft and tender.
- Let the Stew Rest Before Serving: Stew thickens slightly as it rests, and the flavors develop further after sitting off the heat for a few minutes.
What to Serve with Lamb Stew
This lamb stew pairs perfectly with warm, crusty bread, mashed potatoes, buttered egg noodles, or a simple green salad. Roasted vegetables or soft dinner rolls work especially well for soaking up every bit of the broth.
Make Ahead Instructions
Lamb stew is an excellent make-ahead dinner because the flavors continue developing as it sits. You can make the stew up to 2 days in advance and refrigerate it until ready to reheat.
If you make this lamb stew recipe, I would love to hear how it turned out for you! Leave a comment below and let me know what you served with it, or save the recipe for your next cozy dinner night.
Lamb Stew
Recipe Cost 28.06 Serving Cost 4.67
Recipe Cost $ 28.06 Serving Cost $ 4.67Ingredients
- 2 tbsp extra virgin olive oil
- 2 pounds grass-fed boneless lamb stew meat
- 2 tsp kosher salt
- ¼ tsp coarse black pepper
- 1 cup onion chopped about 1 onion
- 6 cloves of garlic finely chopped
- 2 tsp cumin
- 14.5 oz can fire-roasted tomatoes
- 4 cups vegetable broth about 32 oz or 1 pint
- ⅓ cup finely chopped mint
- 1 cup finely chopped parsley about 1 parsley bunch
FOR SERVING:
- lemon wedges optional
Instructions
- In a pot over medium-high heat, add olive oil, lamb, salt, and pepper. Stir-fry until the meat has browned and caramelized.2 tbsp extra virgin olive oil, 2 pounds grass-fed, 2 tsp kosher salt, ¼ tsp coarse black pepper
- Next, lower the heat to medium. Add the onion and garlic. Saute until the onions have softened.1 cup onion, 6 cloves of garlic
- Then, add the cumin. Fry until aromatic, about 15 seconds.2 tsp cumin
- When ready, deglaze the pan with fire-roasted tomatoes and vegetable broth.14.5 oz can fire-roasted tomatoes, 4 cups vegetable broth
- Garnish with extra chopped mint, parsley, and a wedge of lemon.⅓ cup finely chopped mint, 1 cup finely chopped parsley
- Mix in the parsley and mint. Partially cover the pot with a lid. Bring to a boil.
- Once a boil is reached, lower to a gentle simmer and continue to cook for 60 minutes or until the lamb is fork-tender.
- Ladle and serve with lemon wedges (optional).lemon wedges
Notes
Equipment
Nutrition
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Recipe FAQs
Lamb stew usually becomes tough when it has not cooked long enough. Tough cuts need time for the connective tissue to break down and become tender.
I prefer the flavors of vegetable broth to go with this lamb stew. However, you could substitute another broth if you do not have vegetable broth.
Yes, brown the lamb first for the best flavor, then transfer everything to the slow cooker and cook on low for 7 to 8 hours.
Absolutely. The flavors deepen overnight, making leftovers especially delicious.
Comments & Reviews
Desiree Franklin says
Can this be made in a crockpot ?
Dayna Jankowski says
Yes it can be cooked in the crockpot. Cook on low for 7-8 hours or on high for 4-5 hours.
Ned says
Such delicious comfort food! I enjoyed this so much. Thank you for the awesome recipe!
TAYLER ROSS says
I made this lamb stew for dinner last night and my family loved it! Thanks so much for sharing the recipe!
ROBIN says
I never made lamb before, but it is a fave of my boyfriend. He loved this.
Biana says
Yum, this stew looks amazing! Will be great served with some roasted veggies.
Andrea says
This flavor packed stew looks and sounds amazing! Can’t wait to dig in to a big bowl of this deliciousness.