Greek style vegetable and lamb stew
4 servings
110 minutes
Greek-style vegetable and lamb stew is the embodiment of Mediterranean cuisine, where juicy lamb meat, stewed vegetables, and the aroma of garlic come together in a harmonious ensemble of flavors. This recipe has roots in ancient Greek tradition when dishes were cooked in clay pots, allowing them to slowly simmer in their own juices. Baked in foil, the stew retains all the juiciness of the ingredients, while sheep cheese adds a savory note. The light acidity of lemon juice and the tenderness of roasted vegetables create a balanced taste that pairs perfectly with a glass of wine and fresh bread. This dish is not only nutritious and aromatic but also evokes warm evenings by the Aegean Sea, where each ingredient reveals its true essence under the sunny skies of Greece.
1
Cut the lamb meat, peeled potatoes, and tomatoes into cubes, mix with finely chopped carrots and garlic cloves, season with salt to taste, and drizzle with the juice of 2 lemons.
- Mutton: 800 g
- Potato: 500 g
- Tomatoes: 2 pieces
- Carrot: 2 pieces
- Garlic: 6 cloves
- Salt: to taste
- Lemon juice: 2 tablespoons
2
Divide into 4 equal parts, place the mixture on 4 sheets of foil, garnish portions with sheep cheese, drizzle with olive oil, tightly close the foil.
- Sheep cheese: 100 g
- Olive oil: 50 ml
3
Bake the stew for 1.5 hours in the oven at 180 degrees.