It's something the Greeks and Cretans do so well - slow cooked lamb with tomatoes, potatoes and aromatic herbs.
400g boneless lamb, cubed
2 tbsp Olive Oil
3 small potatoes
2 onions, chopped
2/3 cloves of garlic, minced
100g feta cheese, crumbled
2 medium tomatoes, sliced
1 teaspoon oregano
2/3 bay leaves
Juice of 1 lemon
Pre-heat the Oven to 150°C (300°F, Gas Mark 2).
Peel and cut the potatoes into wedges and place in a ceramic baking pot and pour over the lemon juice. Season with salt and pepper and add the bay leaves. Next, season the lamb with salt and pepper. Heat half the olive oil in a large pan and brown the meat on all sides over high heat. Add the remaining olive oil and sauté the onions and garlic until soft.
Transfer the mixture to the ceramic baking pot (including the oil and juices) and top the lot with the tomatoes, sprinkle on the oregano and crumbled feta cheese. Bake well-covered in oven for 3 - 4 hours.
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