Greek Lamb Casserole with Peppered Feta

greek lamb casserole

with peppered feta

Serves 6

2 tbs olive oil

1.5kg diced lean lamb

1 large onion, chopped

1 long red chilli, halved lengthways

3 garlic cloves, crushed

1 tbs finely chopped rosemary leaves

400ml dry white wine

700ml tomato passata (sugo)*

2 bay leaves

1/? cup kalamata olives

150g Greek feta, thinly sliced info wedges

1 tbs mixed peppercorns, crushed

1 tbs chopped mint

Crusty bread, to serve

Preheat the oven to 150C.

Heat 1 tablespoon of the olive oil in a

flameproof casserole over medium-high

heat. In 2-3 batches, brown the diced

lamb all over for 3-4 minutes, then

remove and set aside.

Add the remaining 1 tablespoon of

olive oil and the onion, then cook,

stirring, for 2-3 minutes until the onion

begins to soften. Add the chilli, garlic

and chopped rosemary, then cook,

stirring, for 1-2 minutes until fragrant.

Return the browned lamb to the

casserole, then add the white wine and

simmer for 2-3 minutes. Stir in the

tomato passata and bay leaves, season

with sea salt and freshly ground black

pepper, then bring to a simmer over

medium heat. Stir in the olives, then

cover and cook in the oven for 1 hour

30 minutes or until the lamb is tender

and the sauce has thickened.

Lay the feta wedges on a plate and

sprinkle with the crushed mixed

peppercorns and half the chopped mint.

Divide the lamb casserole among

bowls, then scatter with the remaining

mint. Serve the casserole with the

peppered feta to crumble over, and

crusty bread to mop up the sauce.

* Passata is sieved tomatoes, available

from supermarkets and delis.