Greek Pan Cooked Lamb
The sun's out... brush lamb steaks or chops with sundried tomato
paste and serve with a Greek salad. It's raining... try Greek pan
cooked lamb with toasted pitta breads.
Suitable Cuts: Lamb leg steaks or neck fillet.
Serves: 2
Cooking Time: 10 mins
Ingredients
225g (8oz) lean lamb leg steaks or neck fillet (cut into small
cubes)
5ml (1tsp) oil
1 red onion (sliced)
Sundried tomato paste
8 cherry tomatoes (halved)
50g (2oz) Feta cheese (cubed)
Pitted olives (optional)
15ml (1tbsp) fresh parsley (chopped)
Method
In a large pan heat oil and cook lean lamb
leg steaks or neck fillet, for 4-5 minutes.
Add the red onion and cook for a further 2-3 minutes.
Remove from the heat and stir through the cherry tomatoes,
Feta cheese and a handful of pitted olives (optional).
Sprinkle with fresh parsley.
Serving Suggestion
Serve with toasted pitta breads and tzaziki.
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