Ingredients Jump to Instructions ↓

  1. 1kg (2 1/4 lb) diced lamb (leg or shoulder)

  2. 300g (11oz) Chantenay carrots

  3. 2tbsp cold-pressed rapeseed oil

  4. 2 onions, peeled and finely chopped

  5. 2 sticks of celery, finely chopped

  6. 2 cloves garlic, peeled and crushed

  7. 2tsp ground cinnamon

  8. 1 sprig of rosemary

  9. 2 x 400g tins chopped tomatoes

  10. 50g (2oz) feta cheese, crumbled

  11. 50g (2oz) sliced black olives

  12. 2tbsp freshly chopped mint

  13. Sea salt and black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Stir in the olives and mint and crumble over the feta cheese to serve.


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