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Mediterranean Lamb Stew with Fire-Roasted Tomatoes and Fresh Herbs Recipe

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4.1 from 24 reviews

This delicious Mediterranean Lamb Stew features tender, grass-fed boneless lamb cooked slowly with fire-roasted tomatoes, aromatic spices like cumin, and fresh herbs such as mint and parsley. Perfectly balanced with a hint of citrus from optional lemon wedges, this hearty stew makes a comforting meal ideal for colder days or anytime you crave a robust and flavorsome dish.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 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

  1. Brown the Lamb: In a pot over medium-high heat, add the olive oil, lamb pieces, kosher salt, and coarse black pepper. Stir-fry until the lamb is browned and caramelized on all sides, which enhances flavor through the Maillard reaction.
  2. Sauté Aromatics: Lower the heat to medium and add the chopped onion and garlic to the pot. Sauté until the onions soften and become translucent, releasing their sweetness and flavor into the dish.
  3. Add Cumin: Stir in the cumin and fry for about 15 seconds until the spice becomes aromatic, infusing the base of the stew with warm, earthy notes.
  4. Deglaze the Pan: Pour in the fire-roasted tomatoes and vegetable broth, scraping the bottom of the pot to loosen any browned bits. This step adds depth and richness to the stew’s flavor.
  5. Add Herbs and Simmer: Stir in the chopped mint and parsley. Partially cover the pot with a lid and bring the stew to a boil. Once boiling, lower the heat to a gentle simmer and cook for 60 minutes until the lamb is tender and flavors have melded.
  6. Serve: Ladle the stew into bowls and garnish with additional chopped mint and parsley. Serve with lemon wedges on the side for an optional fresh citrus touch that brightens the dish.

Notes

  • For best results, use grass-fed lamb for richer flavor and better nutrition.
  • Adjust salt and pepper to taste, especially if your vegetable broth is salted.
  • Simmering time can be extended slightly if lamb is not fork-tender after 60 minutes.
  • Lemon wedges add a nice acidity that complements the earthy lamb; feel free to skip if preferred.
  • This stew pairs wonderfully with crusty bread or over a bed of couscous or rice.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Soups & Stews
  • Method: Stovetop
  • Cuisine: Mediterranean

Find it online: https://ellarecipe.com/mediterranean-lamb-stew-with-fire-roasted-tomatoes-and-fresh-herbs-recipe/