Greek Tomato and Basil Lamb Stir-Fry

Name: Greek Tomato and Basil Lamb Stir-Fry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1½ lb (680 g) lamb shoulder or leg, cut into ¾-inch (2 cm) cubes, patted dry with paper towels; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 3 tbsp (45 ml) extra-virgin olive oil; 1 whole (250 g) red onion, large, halved lengthwise, then sliced into ¼-inch (6 mm) pieces; 4 cloves (20 g) garlic cloves, minced; 1½ cups (280 g) cherry or grape tomatoes, halved lengthwise; ¾ cup (120 g) Kalamata olives, pitted, halved; 1 cup (20 g) fresh basil leaves, tightly packed, roughly torn; 3 tbsp (45 ml) fresh lemon juice; 1 tsp (1 g) dried oregano; ½ cup (120 ml) low-sodium chicken or vegetable broth; ½ cup (120 g) crumbled feta cheese (optional)

From the MyKitchenBank Kitchen

A vibrant, quick-cooking stir-fry that brings together tender lamb cubes, ripe tomatoes, fresh basil, briny olives, and caramelized onions in a light garlic and lemon sauce. Ready in under 30 minutes, it's fresh enough for weeknight dinner and elegant enough for guests.

Prep: 15 min
Cook: 12 min
Wait: 5 min
Total: 32 min
Makes: 4 servings

Save to My Kitchen Jump to recipe

Steps

Before you start

Pat lamb dry before cooking so it browns properly, not steams
Have all ingredients prepped and within arm's reach—stir-frying happens fast
Use high heat and don't skip the lamb-resting step so it stays tender

1
Season and rest lamb
- Season the patted-dry lamb cubes evenly with ¾ tsp kosher salt and ¼ tsp black pepper.
- Set aside on a clean plate for 5 minutes while you prep the vegetables; this allows the seasoning to begin adhering to the surface.
+ Show details− Hide details
Tip: Don't skip this step—it ensures a golden, caramelized crust on the lamb.
2
Sear lamb in batches
- Heat 1.5 tbsp (22 ml) olive oil in a 14-inch (36 cm) wok or large skillet over high heat until it shimmers and just begins to smoke, 2–3 minutes.
- Working in two batches so you don't crowd the pan, add half the lamb and cook undisturbed for 2 minutes.
- Stir and cook another 2 minutes until the cubes are deeply browned on all sides but still pink inside (they will finish cooking later).
- Transfer to a clean plate.
- Repeat with the remaining 1.5 tbsp (22 ml) oil and lamb.
- Do not wash the pan.
+ Show details− Hide details
Ready when: Lamb is deeply browned on exterior, still pink inside
Tip: Crowding the pan lowers the temperature and causes steaming instead of browning. Work in batches even if it takes a minute longer.
3
Cook onion until golden
- In the same pan (still over high heat, with all those flavorful browned bits), add the sliced red onion.
- Stir and cook for 3 minutes, scraping the bottom of the pan to dislodge any caramelized lamb bits.
- The onion should begin to soften and take on light golden color at the edges.
+ Show details− Hide details
Ready when: Onion is softened and lightly golden at the edges
Tip: Stir constantly so the onion doesn't char; you want caramelization, not burning.
4
Add garlic and aromatics
- Add the minced garlic and dried oregano to the onions.
- Cook, stirring constantly, for 1 minute until fragrant.
- You should smell the oregano and garlic bloom.
+ Show details− Hide details
Ready when: Garlic and oregano are fragrant, garlic is light golden
Tip: Don't let garlic burn; it becomes bitter. Keep stirring.
5
Build the sauce base
- Pour the chicken broth and lemon juice into the pan, stirring to combine.
- Bring to a gentle simmer over medium-high heat for 1 minute.
- The liquid should bubble slowly, not aggressively boil.
+ Show details− Hide details
Ready when: Broth and lemon juice are combined and just simmering
6
Return lamb and add tomatoes
- Return all the seared lamb to the pan, along with any resting juices from the plate.
- Add the halved cherry tomatoes.
- Stir gently to combine everything.
- Reduce heat to medium and simmer uncovered for 2 minutes so the tomatoes begin to soften and release their juices into the sauce.
+ Show details− Hide details
Ready when: Tomatoes are softened and beginning to break down, lamb is heated through
Tip: Don't overcook the lamb; it will become tough. A quick 2 minutes is enough.
7
Finish with olives and basil
- Stir in the halved Kalamata olives.
- Taste and adjust seasoning with a pinch of salt and pepper if needed.
- Remove from heat, then gently fold in the torn fresh basil just before serving.
- The residual heat will slightly wilt the basil while keeping it bright.
+ Show details− Hide details
Ready when: Olives are warmed through, basil is gently wilted but still bright green
Tip: Add basil at the very end so it doesn't turn dark and lose its fresh, herbaceous flavor.
8
Serve with feta
- Divide the lamb stir-fry among four shallow bowls or plates.
- If using, crumble fresh feta cheese generously over the top of each serving.
- Serve immediately with warm pita bread, rice, or orzo if desired.
+ Show details− Hide details
Tip: The feta adds a creamy, salty contrast to the bright, tangy stir-fry; don't skip it if you have it on hand.

Good to know

Tips

Lamb shoulder is more forgiving than leg meat and stays tender longer; don't be tempted to use a leaner cut.
If your tomatoes are very watery, quarter them instead of halving to avoid a sauce that's too thin. Or drain canned tomatoes thoroughly.
Serve alongside warm pita bread to soak up the lemony, herbaceous sauce—it's too good to leave in the bowl.
For a creamier dish, stir in a dollop of Greek yogurt or labneh at the end instead of (or in addition to) feta.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat for 3–4 minutes, stirring occasionally, until warmed through. The basil is best added fresh after reheating. Do not freeze; the tomatoes and basil break down poorly when thawed.

Substitutions

lamb shoulder or leg, cut into ¾-inch (2 cm) cubes → Beef sirloin or pork tenderloin (same weight, same cooking time). If lamb isn't available, beef provides a hearty alternative with similar cooking time. Pork will be slightly milder.
cherry or grape tomatoes → One 14.5 oz (411 g) can of diced tomatoes, drained. Use canned tomatoes in winter when fresh tomatoes lack flavor. Drain well to avoid excess liquid diluting the sauce.
fresh basil leaves, tightly packed → 2 tsp (2 g) dried basil or 1 tbsp fresh parsley. Add dried basil to the pan with the oregano in step 4 rather than at the end. Parsley provides a milder, fresher herbaceous note.
Kalamata olives, pitted → Green Castelvetrano olives or green olives (same weight). Green olives are brighter and less briny; use the same amount for a lighter flavor profile.