Lamb Stew with Lemons and Olives

Lamb Stew with Lemons and Olives

Serves 8

This delicious, guest-worthy recipe can be made a day or two ahead and provides a very nourishing meal for your money.

  • 2 tablespoons extra-virgin olive oil
  • 2 1/2 pounds lamb stew meat, trimmed of excess fat
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 yellow onion, chopped
  • 2 teaspoons pimentón (Spanish smoked paprika)
  • 32 ounces low-sodium chicken broth, divided
  • 1 cup pitted black olives, such as Kalamata
  • 2 (15-ounce) cans garbanzo beans, rinsed and drained
  • 1 small lemon, halved, thinly sliced, seeds removed
  • 1 (12-ounce) box whole wheat couscous, prepared
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Heat oil in a large skillet over medium-high heat. Season lamb with salt and pepper and thoroughly brown in single-layer batches, transferring with a slotted spoon to a large pot as you go. Add onion to the skillet and cook, stirring often, until softened. Stir in pimentón and cook 2 to 3 minutes more. Deglaze the skillet with 1 cup broth then transfer contents of the skillet to the pot with lamb. Add remaining broth, 1/2 cup water, olives, garbanzos, lemon, salt and pepper to pot and bring to a boil. Cover, reduce heat and simmer until lamb is tender, about 1 hour. Uncover and continue simmering until thickened, about 30 minutes. Season to taste, and serve over generous portions of prepared couscous.

Nutritional Info: 
Per Serving:510 calories (140 from fat), 16g total fat, 3.5g saturated fat, 95mg cholesterol, 540mg sodium, 53g carbohydrate (11g dietary fiber, 2g sugar), 41g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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