greek lamb with feta and mint
one of the most obvious types of warming food is stew, so stew is what we chose to eat as we watched the winter sun melt the final bits of snow.
as usual a traditional british dish wasn’t going to be nearly interesting enough (for me!) so i decided to take inspiration from greece. the addition of little pasta pieces at the end is typically greek (and make this an easy one-pot meal), and the final flourish of feta and mint is a great way to freshen up the rich flavours.
lamb stew with feta and mint (serves 4)
1 tablespoon olive oil
1kg lamb, cubed
1 large onion, chopped
2 cloves garlic, chopped
1 red chilli, deseeded and sliced
200ml red wine
400g tinned tomatoes, chopped
200g small white mushrooms, wiped clean
100g black olives, deseeded
100g small pasta pieces (i used ditali rigati)
handful of fresh mint, roughly chopped
100g feta cheese, crumbled
heat the oil and brown the lamb, in batches. remove from the pan and set aside. add a little more oil and add the onions, garlic and chilli. cook gently until the onions soften. add the red wine, tomatoes, mushrooms and a sprig of rosemary. simmer for 5 minutes then add the lamb and olives. simmer, covered, for an hour, until the meat is tender.
bring back to the boil and add the pasta (you may need to add extra water). cook until the pasta is al dente. stir in most of the mint and serve sprinkled with feta and the remaining mint.