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Lamb Stew with Lemon and Dill

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Lamb Stew with Lemon and Dill

Lamb Stew with Lemon and Dill
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
Lamb on the bone cooks slower than boneless lamb allowing it time to develop even more flavor. If you can't get bone-in lamb shoulder, choose shoulder chops, the thicker the better.


  • 2 large bunches scallions, halved lengthwise and cut into 2-inch lengths
  • 1 large bunch fresh dill, well washed adn chopped
  • 5 strips lemon zest
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 1/4 teaspoons salt
  • 4 pounds bone-in lamb shoulder cut into 3-inch chunks
  • 6 ounces orzo


  • In a 4 to 7 quart slow cooker combine scallions, half the dill, lemon zest, lemon juice, oregano, and 1/2 teaspoon salt. Place lamb on top and sprinkle with remaining salt. Top with remaining dill.
  • Cover and cook 7 to 8 hours or until lamb is very tender. In a medium pot of boiling salted water cook orzo according to package instructions; drain. Spoon lamb and orzo onto serving plates. Skim fat from surface of pan juices and spoon juices over lamb and orzo.