Greek lamb with chantenay carrots & feta
Lamb is fantastic with a Greek twist - just add feta, olives, tomatoes and enjoy the Mediterranean flavours
What you need:
- 1 kg diced lamb (leg or shoulder)
- 300g Chantenay carrots
- 2 tbsp Hill Farm cold pressed rapeseed oil
- 2 onions, peeled and finely chopped
- 2 sticks of celery, finely chopped
- 2 cloves garlic, peeled and crushed
- 2 tsp Bart Spices ground cinnamon
- 1 sprig rosemary
- 2 x 400g tins chopped tomatoes
- 300ml white wine
- 50 g feta cheese, crumbled
- 50g sliced black olives
- 2 tbsp freshly chopped mint
- Sea salt and black pepper
What you do:
- 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 minutes 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 ½ hours, until the lamb is tender.
- Stir in the olives and mint and crumble over the feta cheese to serve.
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Chantenay is a small sweet variety of carrot with crisp, orange flesh and a tender texture. Five Chantenay carrots count as one portion towards the recommended five portions of fruit and veg we should eat each day.
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