Greek lamb stew marinated into a fresh in taste mint Salmoriglio is a perfect recipe to survive the winter and let you feel immersed in a Mediterranean summer! Whole baby potatoes, Kalamata olives, and feta cheese donate a delicious flavor to the meat; try it on and let me know what you think!
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- 2 lb (900 g) lamb stew meat
- 12 baby yellow potatoes
- 30 kalamata olives
- 1 clove garlic
- 1 bottle (750 ml) white wine
- 5 oz (140 g) feta cheese
- 1 tsp grated lemon peels
- 10 tbsp (25 g) fresh mint, minced
- 1.25 cups (280 g) extra-virgin olive oil
- 1 tsp cornstarch
- ⅓ tsp black pepper
- to taste table salt (optional)
SALMORIGLIO MARINATE
First of all, prepare a special Salmoriglio marinade with mint and white wine (click here and read all you need to know about Salmoriglio!).
Just combine 1.25 cups of white wine with 1.25 cup of warm water, and 1.25 cup of extra-virgin olive oil, and 8 tbsp of fresh mint leaves, and 1 peeled clove of garlic. Now, blend the mixture until smooth and consistent.
LAMB MEAT
Reduce the lamb meat into pieces same size of baby potatoes, then pour them in a bowl along with Salmoriglio marinate. Cover with plastic wrap and store in the fridge at least 8 hours up to 1 day.
SEARED LAMB
Once the meat is well marinated, raise it from salmoriglio and pour in a colander.
Pour the marinade into a pot along with the rest of the wine, and place over low heat until starts to simmer gently.
Now, sear the lamb a few pieces at a time into a thick-bottomed heavy pot until golden brown.
Eventually, pour the lamb and marinade into the heavy pot, cover with a lid and set the flame in order to let the Greek lamb stew bubbling 1 hour very gently.
LAMB AND POTATOES
Meanwhile, the meat is slow-cooking, rinse the baby potatoes.
Now you have to choices.
The first one is peel the potatoes and poach them in boiling water 3 mins.
The second choice is to pour the potatoes unpeeled into a pot along with room temperature water, place over medium heat, and cook 3-5 mins after the water starts to boil. Finally, incise the potatoes and peel with your hands.
Personally, I prefer the second choice in order to preserve the rounded shape of the potatoes.
After 1 hour, add the potatoes and kalamata olives into the pot and cook 1 hour mote or until the potatoes are well done, but still in shape.
GREEK LAMB STEW SERVING
Once ready, raise the meat, and potatoes, and Kalamata olives with a slotted spoon.
Now, sift and pour the cornstarch into the sauce a little at a time, stirring and raising a bit the flame.
Cook and stir until the sauce is thick and creamy at your preferred grade; add diced feta cheese 3 minutes before ready.
Finally add meat, potatoes, and olives, then add 2 tbsp of minced mint and the grated lemon peels.
Serve the Greek lamb stew hot.
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂
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SAUSAGE SKEWERS with baby potatoes and blue cheese
PRINTABLE VERSION
GREEK LAMB STEW with salmoriglio marinade, olives and feta cheese
Greek lamb stew marinated into a fresh in taste mint Salmoriglio is a perfect recipe to survive the winter and let you feel immersed in a Mediterranean summer! Whole baby potatoes, Kalamata olives, and feta cheese donate a delicious flavor to the meat; try it on and let me know what you think!
Ingredients
- 2 lb (900 g) lamb stew meat
- 12 baby yellow potatoes
- 30 kalamata olives
- 1 clove garlic
- 1 bottle (750 ml) white wine
- 5 oz (140 g) feta cheese
- 1 tsp lemon peels
- 10 tbsp (25 g) fresh mint, minced
- 1.25 cups (280 g) extra-virgin olive oil
- 1 tsp cornstarch
- ⅓ tsp black pepper
- to taste table salt (optional)
Instructions
SALMORIGLIO MARINATE
- First of all, prepare a special Salmoriglio marinade with mint and white wine (click here and read all you need to know about Salmoriglio!).
- Just combine 1.25 cups of white wine with 1.25 cup of warm water, and 1.25 cup of extra-virgin olive oil, and 8 tbsp of fresh mint leaves, and 1 peeled clove of garlic.
- Now, blend the mixture until smooth and consistent.
LAMB MEAT
- Reduce the lamb meat into pieces same size of baby potatoes, then pour them in a bowl along with Salmoriglio marinate.
- Cover with plastic wrap and store in the fridge at least 8 hours up to 1 day.
SEARED LAMB
- Once the meat is well marinated, raise it from salmoriglio and pour in a colander.
- Pour the marinade into a pot along with the rest of the wine, and place over low heat until starts to simmer gently.
- Now, sear the lamb a few pieces at a time into a thick-bottomed heavy pot until golden brown.
- Eventually, pour the lamb and marinade into the heavy pot, cover with a lid and set the flame in order to let the Greek lamb stew bubbling 1 hour very gently.
LAMB AND POTATOES
- Meanwhile, the meat is slow-cooking, rinse the baby potatoes.
- Now you have to choices.
- The first one is peel the potatoes and poach them in boiling water 3 mins.
- The second choice is to pour the potatoes unpeeled into a pot along with room temperature water, place over medium heat, and cook 3-5 mins after the water starts to boil. Finally, incise the potatoes and peel with your hands.
- Personally, I prefer the second choice in order to preserve the rounded shape of the potatoes.
- After 1 hour, add the potatoes and kalamata olives into the pot and cook 1 hour mote or until the potatoes are well done, but still in shape.
GREEK LAMB STEW SERVING
- Once ready, raise the meat, and potatoes, and Kalamata olives with a slotted spoon.
- Now, sift and pour the cornstarch into the sauce a little at a time, stirring and raising a bit the flame.
- Cook and stir until the sauce is thick and creamy at your preferred grade; add diced feta cheese 3 minutes before ready.
- Finally add meat, potatoes, and olives, then add 2 tbsp of minced mint and the grated lemon peels.
- Serve the Greek lamb stew hot.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 844Total Fat 24gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 13gCholesterol 77mgCarbohydrates 119gFiber 12gSugar 9gProtein 35g
The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.
This is amazing! Nom! Nom!
Thank you MC Jam,
Happy cooking 🙂
F.
Hi Filippo
Just trying this delicious looking recipe today but note that you don't mention what to do with the tsp lemon peel?
Many thanks
Liz
Hi Liz,
Thanks for your comment!
Add the lemon peels along with the mint to garnish the meat just before serving.
Happy new year 🙂
F.
Very appealing recipe, simple. I'm giving it a try this eve.
Nice!
Let me know if you'll like it Lawrence 🙂
Happy cooking!
F.