GREEK LAMB CASSEROLE WITH FETA

Greek Lamb Casserole With Feta image

Provided by English_Rose

Categories Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 14

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2 1/4 lbs diced lamb (leg or shoulder)
11 ounces baby carrots
2 tablespoons oil
2 onions, peeled and finely chopped
2 stalks celery, finely chopped
2 garlic cloves, peeled and crushed
2 teaspoons ground cinnamon
1 sprig rosemary
2 (14 ounce) cans chopped tomatoes
1 1/4 cups white wine
2 ounces feta cheese, crumbled
2 ounces black olives, sliced
2 tablespoons of fresh mint, chopped
sea salt and black pepper

Steps:

Preheat the oven to 325°F Heat the 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, 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 minutes
Add rosemary, tomatoes, white wine and season well with sea salt and black pepper. Cover and cook in the preheated oven for 1 1/2 hrs, until the lamb is tender.
Stir in the olives and mint and crumble over the feta cheese to serve.

Nutrition Facts : Calories 653.5, Fat 37.5, SaturatedFat 14.1, Cholesterol 148.4, Sodium 486, Carbohydrate 25.4, Fiber 6.2, Sugar 13, Protein 41.3