Hearty Rustic Lamb Stew with Leeks and Spinach

Prep Time 25

Cook Time 1 45

Total Time 2 10

Course Main Course

Cuisine Mediterranean, Middle Eastern

Servings 6

Dutch oven or heavy-bottomed pot Ideal for slow-cooking and even heat distribution. A large enameled cast iron Dutch oven is best.
Wooden Spoon or Spatula To stir the stew without damaging the pot’s surface.
Ladle Makes serving easier and cleaner.
Chef’s knife and cutting board For prepping your vegetables and lamb.
Slotted spoon Useful for browning the lamb and removing it temporarily.

2 tablespoons olive oil
2½ pounds lamb shoulder or leg cut into 1½-inch cubes (boneless preferred)
Salt and freshly ground black pepper to taste
2 medium leeks white and light green parts, cleaned and thinly sliced
4 garlic cloves minced (or substitute with 3 tablespoons spring garlic when in season)
1 yellow onion chopped
2 large carrots peeled and chopped
3 medium Yukon gold potatoes cut into 1-inch chunks
4 cups low-sodium beef or lamb broth
1½ cups water
2 cups baby spinach leaves
2 teaspoons fresh rosemary chopped (or 1 teaspoon dried)
1 teaspoon dried oregano
2 tablespoons chopped fresh mint
Zest of 1 lemon
Juice of ½ lemon

Pat the lamb cubes dry and season them with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat. In batches, brown the lamb on all sides—about 5 minutes per batch. Remove with a slotted spoon and set aside.

Lower the heat to medium. Add the leeks, onion, and carrots to the pot. Cook for 6–8 minutes, stirring often, until the vegetables are soft. Add the minced garlic (or spring garlic) and sauté for another minute until fragrant.

Optional but recommended: pour in the white wine to deglaze the pot, scraping up any browned bits. Let it simmer for 2–3 minutes. Then stir in the rosemary and oregano.

Return the browned lamb to the pot, along with the potatoes. Pour in the broth and water. Bring the stew to a gentle boil, then lower the heat to a simmer. Cover and cook for 1 hour 15 minutes, or until the lamb is fork-tender.

Uncover the pot and stir in the baby spinach. Cook uncovered for another 10–15 minutes, letting the stew thicken slightly. Right before serving, add the lemon zest, lemon juice, and chopped mint. Adjust seasoning with additional salt and pepper if needed.