Tasty Baked Lamb With Feta Cheese And Tomatoes Food

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TASTY BAKED LAMB WITH FETA CHEESE AND TOMATOES



Tasty Baked Lamb With Feta Cheese and Tomatoes image

This is my husband's special dish he makes us for a treat. The flavours are lovely and he impressed me with it before we were married - I couldn't believe he'd cooked it! (I've since learned he is a good cook but keeps it quiet) He normally serves with some fresh steamed broccoli. As its so easy to make he passed the recipe onto a friend who wanted to impress his girlfriend but he didn't serve with any veggies and it does need something with it that's not baked - although she was impressed with the dish she told me. You can play around with the quantities to suit you as long as the basic ingredents are there. Enjoy!

Provided by Karen Pea

Categories     One Dish Meal

Time 1h50m

Yield 2 serving(s)

Number Of Ingredients 6

14 ounces lamb necks (lamb neck Fillet)
8 fresh tomatoes
7 ounces feta cheese
1/4 cup olive oil
2 tablespoons dried herbs, of your choice (normally we use Italian mixed and basil)
salt and pepper

Steps:

  • Cube the neck fillet and place on the base of a 9inch square oven dish.
  • Change the dish size to suit you but we normally have enough lamb to cover the base of the dish - this makes a large meal for us two!
  • Salt and pepper the lamb.
  • Then cube feta cheese and sprinkle over the top.
  • Thinly slice the tomatoes and layer over the top so that the dish is covered.
  • Sprinkle on dried herbs.
  • Sprinkle over the olive oil.
  • Bake in the oven for 60 to 90 mins (we normally go for 90) at Gas mark 5 or 190°C.
  • Half way through the baking time take the dish out and use a baster to draw out the juices at the bottom of the dish and squirt on the top.

Nutrition Facts : Calories 604.9, Fat 50.4, SaturatedFat 19.7, Cholesterol 93.6, Sodium 1198.9, Carbohydrate 23.6, Fiber 5.9, Sugar 17.2, Protein 19.3

LAMB STEAK WITH GREEK TOMATO SAUCE AND FETA



Lamb Steak With Greek Tomato Sauce and Feta image

This is a wonderful recipe from Solo Suppers (Joyce Goldstein). The tomato sauce is outstanding paired with lamb. She recommends serving this with roasted potatoes and eggplant.

Provided by dividend

Categories     Lamb/Sheep

Time 40m

Yield 1 serving(s)

Number Of Ingredients 14

8 ounces lamb steaks or 3 (4 ounce) lamb chops
2 teaspoons olive oil
1 pinch ground cinnamon
1/2 teaspoon dried oregano
2 tablespoons olive oil
1/2 yellow onion, chopped
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1 teaspoon dried oregano
2/3 cup tomato sauce
1/4 cup dry red wine, plus additional for deglazing
honey (optional)
1 ounce crumbled feta cheese
1/4 cup flat leaf parsley, chopped

Steps:

  • Rub the lamb with the olive oil, oregano, and cinnamon. Marinate for 1-2 hours, and bring to room temperature before cooking.
  • SAUCE:.
  • Heat the olive oil over medium heat.
  • Sauté the onion with a pinch of salt until soft, about 8 minutes.
  • Add the garlic, cinnamon, and oregano, and cook for 5 minutes.
  • Add the wine, swirl it around the pan, and then add the tomato sauce. Bring to a boil, then reduce the heat to low, and simmer for 8 minutes.
  • Check the seasoning, and add honey if the sauce tastes acidic.
  • Cover the sauce and set aside.
  • LAMB:.
  • Heat 1 tablespoon olive oil in a skillet over medium heat.
  • Place the lamb in the skillet, and cook 3-5 minutes on each side, until done to your liking.
  • Remove the lamb to a warmed plate, and deglaze the pan with some additional red wine.
  • Add the sauce to the skillet and simmer briefly.
  • To serve, spoon the sauce over the lamb, and top with the feta and parsley.

GREEK LAMB CASSEROLE WITH FETA



Greek Lamb Casserole With Feta image

Make your lamb casserole into a mediterranean delight using typical Greek ingredients such as feta cheese, olives, tomatoes and mint.

Provided by English_Rose

Categories     Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 14

2 1/4 lbs diced lamb (leg or shoulder)
11 ounces baby carrots
2 tablespoons oil
2 onions, peeled and finely chopped
2 stalks celery, finely chopped
2 garlic cloves, peeled and crushed
2 teaspoons ground cinnamon
1 sprig rosemary
2 (14 ounce) cans chopped tomatoes
1 1/4 cups white wine
2 ounces feta cheese, crumbled
2 ounces black olives, sliced
2 tablespoons of fresh mint, chopped
sea salt and black pepper

Steps:

  • Preheat the oven to 325°F Heat the 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, carrots and celery. Cover and cook for 10 mins 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 1/2 hrs, until the lamb is tender.
  • Stir in the olives and mint and crumble over the feta cheese to serve.

Nutrition Facts : Calories 653.5, Fat 37.5, SaturatedFat 14.1, Cholesterol 148.4, Sodium 486, Carbohydrate 25.4, Fiber 6.2, Sugar 13, Protein 41.3

TAVE (CYPRIOT BAKED LAMB AND POTATOES WITH CUMIN AND TOMATOES)



Tave (Cypriot Baked Lamb and Potatoes With Cumin and Tomatoes) image

This delicious all-in-one meal couldn't get any easier or tastier. You can just fling it into the oven and pop over to the pub for a drink or two with friends, and when you get back it's almost ready! You may also use lamb chops instead of the cubes of lamb. It's great either way! The long slow cooking results in meltingly tender lamb and succulent potatoes.

Provided by MarieRynr

Categories     Lamb/Sheep

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

2 red onions
1 1/4 kg potatoes
1 kg lamb, cut into chunks
4 tablespoons chopped flat leaf parsley
3 teaspoons cumin seeds
1/2 cup olive oil
4 -5 ripe tomatoes
50 g butter

Steps:

  • Roughly chop the onions and cut the potatoes into large chunks. Slice the tomatoes into thick slices.
  • Pre-heat the oven to 180*C/350*F. Put the potatoes, onions and the lamb into a deep baking dish and season with salt and pepper. Add the parsley, cumin and olive oil, thoroughly mixing with your hands. (natures best tool!) Layer the tomatoes on top and season them lightly with salt. Dot with butter and pour about 1/2 cup of water around the sides of the dish. Cover tightly with foil.
  • Bake for 2 hours, stirring several times, the lamb should be tender and the potatoes soft.
  • Remove the foil, increasing the oven temperature to 200*C/400*F. Cook for 45 minutes longer, stirring halfway through, until the lamb and potatoes are browned and the liquid has reduced somewhat. Serve hot or at room temperature with a salad.

SLOW-COOK LAMB WITH PASTA, FRESH TOMATO, BASIL, OLIVES AND FETA



Slow-Cook Lamb With Pasta, Fresh Tomato, Basil, Olives and Feta image

I made this last night and it was really delicous, especially as I sourced the tomaotes and basil from my garden. Simple, but tasty. It's also easy, but benefits from a little planning so that lamb can cook slowly. This is a generous serve for 2 - quantities can easily be increased. I used low fat feta and spray oil to reduce calories.

Provided by amanda l b

Categories     Lamb/Sheep

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
400 g diced lamb
1 cup white wine
2 -3 cups chicken stock or 2 -3 cups consomme
1 garlic clove, finely diced
1 onion, diced
cracked pepper
4 -5 roma tomatoes
3/4 cup basil leaves
40 g feta cheese

Steps:

  • Heat a heavy based pot and add the oil.
  • When the pot is hot, add the lamb and cook until browned on the outside. Remove the lamb and set aside. turn down the heat slightly.
  • Add more oil if necessary, add the onion and cook until soft. Add the garlic and cook another minute.
  • Return the lamb to the pot, add the wine, stock/consomme and cracked pepper and cook until boiling.
  • Turn down the heat, and slowly simmer - covered - for about an hour.
  • After 45 mins, cook the pasta to instructions.
  • Once the lamb is tender and the wine and stock/consomme has significantly reduced, add the tomatoes, olives - stir through. - and cook another 5 minutes.
  • Toss the feta and basil through the lamb in the pot.
  • Drain pasta and put into serving bowls. Top with lamb mixture and serve.

Nutrition Facts : Calories 905.7, Fat 51.1, SaturatedFat 20, Cholesterol 220.8, Sodium 728.7, Carbohydrate 24.7, Fiber 3.5, Sugar 11.5, Protein 63.5

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