Slow Cooker Greek Cinnamon Lamb with Tomato and Feta

By Sprig Originals ✓ · cooked up in Sprig

Everything goes into the crockpot cold in the morning — lamb shoulder, onions, tomatoes and a cinnamon stick — and eight hours later you have a deep, sweet-spiced Greek stew that falls apart under a spoon. No browning, no fuss. A shower of cold crumbled feta at the table does all the finishing work.

Ingredients

• 2 lb boneless lamb shoulder, cut into 1 1/2-inch chunks
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, smashed
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 stick cinnamon stick
• 2 tsp dried oregano
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

• 4 oz feta, crumbled

Instructions

1. Put the lamb chunks, sliced onion, smashed garlic, crushed tomatoes, tomato paste, cinnamon stick, oregano, salt and pepper into a 6-quart slow cooker. Stir until the meat is coated in tomato — do not add any water, the lamb and onions release plenty.
2. Cover and cook on LOW for 8 hours (or HIGH for 4 1/2 to 5 hours), without lifting the lid, until a piece of lamb falls apart when pressed with a spoon.
3. Fish out the cinnamon stick. Tilt the crock and spoon off the orange fat that has pooled on the surface — there will be a few tablespoons.
4. Break the lamb into rough chunks with the edge of a spoon and stir it back through the sauce. Taste and add salt if needed; the tomatoes should taste round and slightly sweet, not sharp.
5. Ladle into bowls over rice, orzo or with warm bread, and top each portion generously with cold crumbled feta and a pinch more oregano.

Chef's tips

Nutrition (per serving, estimated)

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