Braised Greek lamb with olives and feta

Name: Braised Greek lamb with olives and feta
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: Serves 4
Cuisine: Greek recipes
Ingredients: 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

Published: 31 Aug 09
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Takes 10 minutes to make, 50 minutes to cook

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Ingredients

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

Method

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.

Recipe from September 2009 Issue

Nutrition

Nutrition: per serving

Calories: 487kcals
Fat: 28.1g (11.2g saturated)
Protein: 36g
Carbohydrates: 24g (6.8g sugar)
Salt: 2.4g

delicious. tips

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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