Greek Lamb, Artichoke & Pearl Onion Stew
April 8, 2008
I really wanted to like this recipe, and I do think it’s a good dish, but it’s just not for me. I can easily sum it up by telling you it’s too lamb-y. This is the first time I’ve cooked lamb in any form other than broiled or grilled chops, and I just didn’t love it. However, if you already know you like lamb in a stew, I think this is an interesting and easy recipe.
Also, I didn’t realize the lamb I bought was still bone-in (stew meat from the neck). It worked fine, but obviously the quantity I used was at least a third bone.
In keeping with my new attempt at reducing the number of canned goods we use and therefore the amount of BPA we ingest, I used Pomi strained tomatoes, which come in aseptic packaging (like a juice box) and swapped frozen artichoke hearts for canned.
Greek Lamb, Artichoke & Pearl Onion Stew
Adapted from Women’s Day
1 lb. frozen pearl onions
2 lb. lean lamb shoulder, trimmed of all fat & cut in 1-inch chunks
2 c. tomato purée
1 c. dry red wine
3 Tbsp. red wine vinegar
1 Tbsp. minced garlic
1/4 tsp. cinnamon
ground pepper (about 10 turns)
1/2 tsp. cumin
1/2 tsp. dried oregano
2 9-oz. packages frozen artichoke hearts, defrosted
Layer ingredients in the order they are listed EXCEPT for artichokes in a 6-quart crock pot. (You can use the onions frozen.) Cover and cook on LOW for 8 hours.
Stir in defrosted artichoke hearts, and cover. Continue cooking for an additional half hour on LOW. Serve.
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Filed under: Crock pot,Lamb,Not our taste
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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6 Comments
1.
Jodi | April 8, 2008 at 8:33 pm
It’s just not for me either, if it helps;O)
2.
Grammy | April 9, 2008 at 8:34 am
I would eat it and enjoy, but probably not ‘order’ it (which none of you reading this blog seem to do much anymore!).
3.
Sharon | April 9, 2008 at 9:23 am
It looks good! I am always interested in another crock-pot recipe. I am not a lamb eater, but love all of the other ingredients – what could I use instead of the lamb??
I actually think the flavor would work fine with beef or chicken (either cutlets or on the bone)! Hmmm… that’s making me think I might try this again with chicken instead. — Dara
4.
Beth | April 9, 2008 at 1:16 pm
Good to know. I saw it on your menu and was thinking of trying it next week. Maybe not.
5.
Amanda@ Down Home Dieting | April 10, 2008 at 11:29 am
I tried lamb for the first time this past Easter…not for me either.
It LOOKS fabulous though
6. chickinthekitchen.com &ra&hellip | April 13, 2008 at 7:50 pm
[...] two new crock pot recipes last week, Greek Lamb, Artichoke & Pearl Onion Stew, and Italian Lentil & Vegetable Stew, turned out nicely. I will try the lamb recipe again, but [...]
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