Braised Greek lamb with olives and feta
- September 2009
- Serves 4
- Takes 10 minutes to make, 50 minutes to cook
This braised Greek lamb with olives and feta recipe is a great taste of the Mediterranean, it isn’t expensive and is a great option when entertaining guests.
- 28.1g (11.2g saturated)
- 24g (6.8g sugar)
- 4 x 130g large lamb leg steaks
- 1 tbsp plain flour
- 2 tbsp olive oil
- 1 large onion, cut into thin wedges
- 2 tsp dried oregano
- 400g can chopped tomatoes
- 100g pitted black olives
- 300g small new potatoes, quartered
- Grated zest and juice of 1 orange
- 150g feta, crumbled
- 2 tbsp chopped fresh oregano or mint
- Preheat the oven to 180°C/fan160°C/gas 4. Dust the lamb leg steaks in the flour and season well.
- Heat the oil in a shallow roasting tin and fry the lamb for 1 minute each side until browned. Add the onion and oregano and fry for just 1 minute. Remove from the heat and add the tomatoes, olives, potatoes, zest and juice from the orange, and season. Cover with foil and bake for 45 minutes or until the meat is tender.
- Crumble the feta over; scatter with the herbs. Serve with crusty bread.
Make until the end of step 2, cool, and freeze in a container for up to 3 months. Defrost, reheat in a covered saucepan, divide between 4 plates and top with the feta and herbs.
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