Lamb Stew with Roasted Red Peppers, Zucchini & Feta
Tender lamb simmered in a rich broth with roasted red peppers, zucchini, and tomatoes, then finished with briny black olives and creamy feta, for a Mediterranean-inspired stew.
Ingredients
6 oz lamb, cubed
2 Tbsp butter, divided
¼ cup red onion, chopped
1 clove garlic, minced
½ cup zucchini, diced
½ cup beef broth
⅓ cup diced tomatoes
¼ cup roasted red peppers, chopped
1 bay leaf
Salt and pepper, to taste
2 Tbsp black olives, sliced
2 Tbsp feta cheese, crumbled
Macronutrients
Protein: 34g
Fat: 45g
Carbs: 12g
Preparation
Melt butter (1 Tbsp) in a pot over medium-high heat. Add cubed lamb (6 oz) and sear for 2-3 minutes per side, until browned. Remove the lamb from the pot and set aside.
Sauté the vegetables by adding the remaining butter (1 Tbsp) to the same pot. Stir in red onion (¼ cup), garlic (1 clove), and zucchini (½ cup).
Add broth (½ cup), diced tomatoes (⅓ cup), roasted red peppers (¼ cup), and bay leaf (1). Stir to combine, then return the seared lamb to the pot. Season with salt and pepper to taste.
Stir in black olives (2 Tbsp) and sprinkle crumbled feta cheese (2 Tbsp) over the stew. Cook for an additional 2 minutes until the feta slightly melts. Enjoy.
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