Greek lamb casserole with feta
Average rating:
Add a hint of the Mediterranean with this simple Greek recipe - relax while your lamb casserole slow-cooks in the oven!
-
Cooking time: 2 hrs
-
Serves: 4
-
Costs: Cheap as chips
Ingredients
- 1kg (2¼ lb) diced lamb (leg or shoulder)
- 300g (11oz) Chantenay carrots
- 2tbsp cold pressed rapeseed oil
- 2 onions, peeled and finely chopped
- 2 sticks of celery, finely chopped
- 2 cloves garlic, peeled and crushed
- 2tsp ground cinnamon
- 1 sprig of rosemary
- 2 x 400g tins chopped tomatoes
- 300ml (1/2pt) white wine
- 50g (2oz) feta cheese, crumbled
- 50g(2oz) sliced black olives
- 2tbsp freshly chopped mint
- Sea salt and black pepper
Method
- Preheat the oven to 170°C/325°F/gas mark 3. Heat the cold pressed rapeseed oil in a large casserole, add the lamb in batches and brown off well. Set the lamb aside.
- Return the pan to the heat and add the onions, Chantenay carrots and celery. Cover and cook for 10 mins until the vegetables are starting to soften. Then add the garlic and cinnamon and cook for a further 2 mins.
- Add rosemary, tomatoes, white wine and season well with sea salt and black pepper. Cover and cook in the preheated oven for 1½ hrs, until the lamb is tender.
- Stir in the olives and mint and crumble over the feta cheese to serve.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
