Greek lamb casserole

(78 ratings)
Greek Lamb Casserole
Greek Lamb Casserole
  • Serves: 4

  • Cooking time:

  • Skill level: Easy peasy

Onions, peppers and garlic combine with red wine, oregano and olives in this tasty lamb casserole


  • 1-2tbsp light olive oil
  • 700g (1lb 9oz) lean lamb leg steaks, cubed
  • 2 red onions, peeled and thickly sliced
  • 2 red peppers, thickly sliced
  • 2 garlic cloves, peeled and sliced
  • 150ml (5fl oz) red wine
  • 400g (14oz) chopped tomatoes
  • 100ml (3½ fl oz) vegetable stock
  • 2tbsp sun-dried tomato paste
  • 4tbsp chopped fresh oregano (or 1tbsp dried)
  • 150g (5½ oz) mixed olives
  • Garlic bread, to serve

You can make this ahead of time. Cook it in the oven at 170°C/ (325°F, gas mark 3) for about 1½ hrs, then reheat at the same temperature to serve.


  1. Heat the oil in a casserole dish and fry the lamb until browned all over. Browning the meat first will really seal its flavour and prevent it from drying out. Cook on a high heat in small batches for just a few minutes, until browned. Set to one side.
  2. Add the onions and peppers and cook for 5 mins. Stir in the garlic and cook for a further 2 mins. Pour in the red wine, bring to the boil and simmer for 2 mins.
  3. Add the tomatoes, stock, tomato paste and oregano. Return the lamb to the pan. Bring to the boil, cover and cook for at least 20 mins.
  4. About 5 mins before the end of the cooking time, stir in the olives. Serve with garlic bread.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 500(kcal)
  • Fat 18.0g
  • Saturates 7.0g
  • Sugars 11.0g
  • Salt 0.4g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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