Slow Cooker Greek Lemon Lamb Stew Recipe by What Shall I Cook

Ingredients
For the stew:
• 1.2 kg (2½ lb) lamb shoulder or leg, trimmed and cut into chunks
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini (courgette), sliced (optional)
• 2 medium potatoes, peeled and cubed
• 1 tsp dried oregano (or 1 tbsp fresh)
• 1 tsp dried thyme
• 1 tsp ground coriander (optional but adds warmth)
• 1 bay leaf
• 500 ml (2 cups) chicken or lamb stock
• Zest and juice of 2 lemons
• Salt and pepper, to taste
To finish:
• 1 tbsp cornflour (cornstarch) mixed with 2 tbsp cold water (optional, for thickening)
• 100 g (¾ cup) frozen peas or baby spinach
• A handful of fresh dill or parsley, chopped
• Optional topping: crumbled feta cheese or a drizzle of extra-virgin olive oil
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🍳 Instructions
Brown the lamb (optional but recommended):
Heat olive oil in a skillet over medium-high heat. Brown lamb pieces in batches until golden. Transfer to the slow cooker.
Sauté aromatics:
In the same pan, add onion and cook for 3–4 minutes until softened. Add garlic, oregano, thyme, and coriander. Stir for 1 minute until fragrant.
Combine ingredients in the slow cooker:
Add browned lamb, sautéed onions, carrots, celery, potatoes, zucchini (if using), bay leaf, lemon zest, lemon juice, and stock. Season lightly with salt and pepper. Stir to combine.
Cook:
o Low: 6–8 hours
o High: 4–5 hours
Until the lamb and vegetables are tender.
Finish the stew:
o If you prefer a thicker stew, stir in the corn flour slurry and cook for an additional 10–15 minutes on high until thickened.
o Stir in peas or spinach just before serving until heated through.
Serve:
Sprinkle with fresh dill or parsley and (if you like) crumble feta over the top.