Greek Lamb Casserole


My Little ROCK – Reliable Organised Cooking Kitchen

Greek Lamb Casserole

– Greek Lamb Casserole –

This greek lamb casserole packs a punch with flavour!!! It’s got a rich tomato sauce that zings with lemon and fresh oregano. Its a perfect dish for a cold winters day and what’s even better is that it can be on the table in less than an hour. You can serve it with rice or some fresh crusty bread that can be used to mop up the delicious sauce from the plate. I found this recipe in The Australian Women’s Weekly Pressure Cooking – The new way to cook fast cookbook.



Preparation Time:

15 minutes

Cooking Time:

25 minutes

Time to Table:

45 minutes

Number of Ingredients:



Pressure Cooker – I used an electric pressure cooker


2 tablespoons plain flour

1kg diced lamb

2 tablespoons olive oil

1 medium brown onion thinly sliced

3 cloves garlic sliced

410g can diced / crushed tomatoes

1/3 cup dry white wine (80ml)

1/3 cup chicken stock (80ml)

1/3 cup chopped fresh oregano

1/2 cup seedless kalamata olives (60g)

1 teaspoon finely grated lemon rind

1/4 cup oregano leaves for garnish

1 lemon cut into wedges to serve on the side

Salt and pepper to taste

Greek Lamb Casserole


  • Measure out all the ingredients.
  • Peel your onion and cut it into slices.
  • Peel and slice the garlic.
  • Chop up the 1/3 cup oregano.
  • Grate the lemon rind.
  • Slice the whole lemon to serve with the casserole.


1. Put your diced lamb in a large bowl.

Greek Lamb Casserole

2. Add the flour.

Greek Lamb Casserole

3. Mix well to ensure your meat is well coated.

Greek Lamb Casserole

4. Set your pressure cooker to brown and add half the olive oil.

Greek Lamb Casserole

5. Add the meat in small batches.

Greek Lamb Casserole

6. Cook the meat until browned and set aside.

Greek Lamb Casserole

7. Next add the remaining oil.

Greek Lamb Casserole

8. Throw in your sliced onions.

Greek Lamb Casserole

9. Chuck in your garlic.

Greek Lamb Casserole

10. Fry until they’re nice and soft.

Greek Lamb Casserole

11. When your onions and garlic are cooked add the lamb back into your pressure cooker.

Greek Lamb Casserole

12. Pop in your tin tomatoes.

Greek Lamb Casserole

13. Pour in the chicken stock and wine. While you’re there pour a glass for yourself.

Greek Lamb Casserole

14. Sprinkle in half your fresh chopped oregano.

Greek Lamb Casserole

15. Give your casserole a good mix and then pop the pressure cooker lid on. Set it on high pressure for 25 minutes and then go and drink that glass of wine you poured in step 13.

Greek Lamb Casserole

16. When the timer goes off release the pressure and remove the lid.

Greek Lamb Casserole

17. Add the kalmata olives.

Greek Lamb Casserole

18. Sprinkle with the remaining chopped oregano.

Greek Lamb Casserole

19. Add the grated lemon rind.

Greek Lamb Casserole

20. Give it a taste and season with salt and pepper and mix well.

Greek Lamb Casserole

21. Serve with a sprinkle of the whole oregano leaves and a couple of lemon wedges.

Greek Lamb Casserole

 Hints and Tips:

  • You could thicken the sauce with some cornflour if required.
  • This recipe freezes well.

Categories: Lamb, Main, Pressure Cooker, Pressure Cooker - Lamb, Time to Table: 45 minutes, Winter Menu

Tags: , , , , , , , , , ,

12 replies

  1. Big fan of lamb and I LOVE, LOVE, LOVE my digital pressure cooker … going to try this one this week … thx for sharing 🙂

    Liked by 1 person

  2. I love your site! Such wonderful and enticing recipes. Can’t wait to try a few! Thanks for visiting my site and liking!

    Liked by 1 person

  3. Though not a pressure cooker user, this looks like it would adapt well to Romertopf and regular oven!

    Liked by 1 person

  4. Reblogged this on A single serving and commented:
    In the chilly, grey, damp weather we’re having now, I see this in the near future! Making the shopping list for tomorrow.

    Liked by 1 person

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