Best Tasty Baked Lamb With Feta Cheese And Tomatoes Recipes

TASTY BAKED LAMB WITH FETA CHEESE AND TOMATOES

Tasty Baked Lamb With Feta Cheese and Tomatoes image

This is my husband's special dish he makes us for a treat. The flavours are lovely and he impressed me with it before we were married - I couldn't believe he'd cooked it! (I've since learned he is a good cook but keeps it quiet) He normally serves with some fresh steamed broccoli. As its so easy to make he passed the recipe onto a friend who wanted to impress his girlfriend but he didn't serve with any veggies and it does need something with it that's not baked - although she was impressed with the dish she told me. You can play around with the quantities to suit you as long as the basic ingredents are there. Enjoy!

Provided by Karen Pea

Categories One Dish Meal

Time 1h50m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

14 ounces lamb necks (lamb neck Fillet)
8 fresh tomatoes
7 ounces feta cheese
1/4 cup olive oil
2 tablespoons dried herbs, of your choice (normally we use Italian mixed and basil)
salt and pepper

Steps:

Cube the neck fillet and place on the base of a 9inch square oven dish.
Change the dish size to suit you but we normally have enough lamb to cover the base of the dish - this makes a large meal for us two!
Salt and pepper the lamb.
Then cube feta cheese and sprinkle over the top.
Thinly slice the tomatoes and layer over the top so that the dish is covered.
Sprinkle on dried herbs.
Sprinkle over the olive oil.
Bake in the oven for 60 to 90 mins (we normally go for 90) at Gas mark 5 or 190°C.
Half way through the baking time take the dish out and use a baster to draw out the juices at the bottom of the dish and squirt on the top.

Nutrition Facts : Calories 604.9, Fat 50.4, SaturatedFat 19.7, Cholesterol 93.6, Sodium 1198.9, Carbohydrate 23.6, Fiber 5.9, Sugar 17.2, Protein 19.3

GREEK LAMB CASSEROLE WITH FETA

Greek Lamb Casserole With Feta image

Make your lamb casserole into a mediterranean delight using typical Greek ingredients such as feta cheese, olives, tomatoes and mint.

Provided by English_Rose

Categories Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

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

LAMB CHOPS AND POTATOES WITH OLIVES, TOMATOES AND FETA CHEESE

Lamb Chops and Potatoes With Olives, Tomatoes and Feta Cheese image

A wonderful dish--simple, delicious comfort food. I seared the lamb chops in a hot skillet coated with a little olive oil before adding them to the potatoes in the oven (reducing roasting time accordingly) and scattered chopped flat-leaf parsley along with the olives, tomatoes and feta to add some color. Recipe adapted from Bon Appétit.

Provided by GaylaJ

Categories Lamb/Sheep

Time 58m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 large russet potatoes, peeled and each cut into 8 wedges
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary, divided
1 tablespoon chopped garlic
8 lamb loin chops (1-inch thick)
1/2 cup chopped seeded tomatoes
1/3 cup crumbled feta cheese
1/3 cup chopped pitted kalamata olive
kosher salt
fresh ground black pepper

Steps:

Preheat oven to 450°F.
Toss together potatoes, oil and half of rosemary on a large rimmed baking sheet; sprinkle with salt and pepper.
Roast until potatoes are almost tender, about 30 minutes.
Meanwhile, press garlic and remaining rosemary onto both sides of the lamb chops; sprinkle with salt and pepper.
Arrange lamb on baking sheet next to potatoes; roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare.
Mound potatoes in center of platter and surround with lamb chops. Sprinkle with tomatoes, cheese and olives.

Nutrition Facts : Calories 915.3, Fat 61.5, SaturatedFat 25.4, Cholesterol 151.7, Sodium 361.7, Carbohydrate 51.2, Fiber 6.8, Sugar 3.3, Protein 38.8

TAVE (CYPRIOT BAKED LAMB AND POTATOES WITH CUMIN AND TOMATOES)

Tave (Cypriot Baked Lamb and Potatoes With Cumin and Tomatoes) image

This delicious all-in-one meal couldn't get any easier or tastier. You can just fling it into the oven and pop over to the pub for a drink or two with friends, and when you get back it's almost ready! You may also use lamb chops instead of the cubes of lamb. It's great either way! The long slow cooking results in meltingly tender lamb and succulent potatoes.

Provided by MarieRynr

Categories Lamb/Sheep

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 red onions
1 1/4 kg potatoes
1 kg lamb, cut into chunks
4 tablespoons chopped flat leaf parsley
3 teaspoons cumin seeds
1/2 cup olive oil
4 -5 ripe tomatoes
50 g butter

Steps:

Roughly chop the onions and cut the potatoes into large chunks. Slice the tomatoes into thick slices.
Pre-heat the oven to 180*C/350*F. Put the potatoes, onions and the lamb into a deep baking dish and season with salt and pepper. Add the parsley, cumin and olive oil, thoroughly mixing with your hands. (natures best tool!) Layer the tomatoes on top and season them lightly with salt. Dot with butter and pour about 1/2 cup of water around the sides of the dish. Cover tightly with foil.
Bake for 2 hours, stirring several times, the lamb should be tender and the potatoes soft.
Remove the foil, increasing the oven temperature to 200*C/400*F. Cook for 45 minutes longer, stirring halfway through, until the lamb and potatoes are browned and the liquid has reduced somewhat. Serve hot or at room temperature with a salad.