| Greek Lamb Casserole with Chantenay Carrots, Olives, Tomatoes and Feta |
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Preparation time: 15 minutes Cooking time: 2 hours Serves 4 1kg (2.2lb) diced lamb (leg or shoulder) 300g (11oz) Chantenay carrots 2 tbsp cold pressed rapeseed oil 2 onions, peeled and finely chopped 2 sticks of celery, finely chopped 2 cloves garlic, peeled and crushed 2 tsp ground cinnamon 1 sprig rosemary 2 x 400g (14oz) tins chopped tomatoes 300ml (10 fl oz) white wine 50g (2oz) feta cheese, crumbled 50g (2oz) sliced black olives 2 tbsp freshly chopped mint sea salt and black pepper Preheat the oven to 170º C/325º F/Gas Mark 3. Heat the oil in a large casserole, add the lamb in batches and brown well. Set the lamb aside. Return the lamb to the heat and add the onions, Chantenay carrots and celery. Cover and cook for 10 minutes until the vegetables are starting to soften. Then add the garlic and cinnamon and cook for a further 2 minutes. Add the rosemary, tomatoes and white wine and season well with sea salt and black pepper. Cover and cook in the preheated oven for 11/2 hours, until the lamb is tender. Stir in the olives and mint and serve with the feta cheese crumbled over. |
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