Greek lamb casserole with feta

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.