Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"It is all right for the lion and the lamb to lie down together if they are both asleep, but if one of them begins to get active, it is dangerous."
Crystal Eastman, Feminist

The refrigerator light goes on...

You can use lamb leg for this instead of the lamb shoulder, but it's more expensive. Ask the butcher to cut the cubes with leaner meats but also with less of the tough tendons.


Greek Lamb Braised with Eggplant

Servings: 6 | Serving size: about 2 cups

Cooking Time: 120 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

Makes great leftovers. Keeps well in the refrigerator for 3-4 days.

Serve with Brown Rice

2 tsp olive oil
2 cloves garlic (minced)
1 large onion (diced)
2 large carrots (peeled and cubed)
2 tsp paprika
1 Tbsp dried oregano
1 tsp dried basil
1/2 tsp ground cinnamon
3/4 tsp salt
fresh ground black pepper (to taste)
1/4 cup water
1 1/2 cup frozen peas
2 medium tomatoes (coarsely chopped)
2 large eggplant (thinly sliced lengthwise - not into rounds)
1 1/4 lbs lamb shoulder (cut into large cubes)
spray olive oil

Preheat the oven to 375°F.

Place the olive oil in a large skillet over medium high heat. Add the garlic and cook for about two minutes. Do not allow the garlic to brown.

Add the onion and cook for about 3 minutes, stirring frequently.

Add the carrots, paprika, oregano, basil, cinnamon, salt and pepper. Cook for about 3 minutes, stirring frequently.

Add the water and cook for about 2 minutes. Add the frozen peas and tomatoes, then remove from the heat and stir well. Set aside.

Line a large 9 x 12 Pyrex dish with aluminum foil. Layer half of the eggplant slices in the bottom of the pan. Place the lamb on top of the eggplant and spread the vegetable mixture over the top.

Layer the remaining sliced eggplant over the top. Press down slightly. Spray liberally with olive oil.

Cover with aluminum foil and place in the oven. Cook for 2 hours. Serve over brown rice.

Nutrition Facts

Serving size: about 2 cups

Servings: 6

Amount Per Serving

Calories 361 Calories from Fat 204
  % Daily Value
Total Fat 23g 35%
    Saturated Fat 9g 44%
    Monounsaturated Fat 10g
    Trans Fat 0g
Cholesterol 68mg 23%
Sodium 398mg 17%
Total Carbohydrates 22g 7%
    Dietary Fiber 9g 35%
    Sugars 9g
Protein 20g
Vitamin A 149% Vitamin C 28%
Calcium 7% Iron 16%
Vitamin K 25 mcg Potassium 900 mg
Magnesium 62 mg