Slowly cooked Mediterranean Lamb Recipe

This is a healthy recipe for 4 servings. It’s one of many people’s favorite dish prepared from tender leg of lamb.



  • 1 large size red onion which is finely chopped
  • 4 celery sticks that are finely chopped
  • 6 pieces of garlic cloves
  • 1 lemon (rind finely chopped)
  • 1 can of 400g, cherry tomatoes

  • About 125ml of Massel Salt Reduced Chicken style liquid stock
  • About 50g of pitted Sicilian Green Olives
  • 1 can of 400g, chickpeas, rinsed and drained
  • 500g of steamed green beans
  • 120g of baby rocket



  1. Heat the oil in a large frying pan over high heat
  2. Brown the lamb meat for about 2 minutes each side then transfer to a slow cooker
  3. Put onion, celery, garlic and lemon rind into the pan then reduce heat to medium.
  4. Cook while stirring for about 4 minutes or until it softens
  5. Add tomatoes, stock and olives
  6. Bring to boil then transfer the whole mixture to the slow cooker
  7. Cook while covered for 3 hours
  8. Add the chickpeas, cover and then cook for another 1 hour or until the lamb is very tender and falls apart easily
  9. Transfer the lamb and chick pea mixture to a serving plate
  10. Serve with beans and rocket

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