Greek
Greek
Pan-Seared Paneer with lemon and oregano
This Greek Flatbread leans on lemon and oregano to do the heavy lifting. We sear the Paneer for...
Greek · Main
Baked Lamb with feta and dill
A herby take on Lamb Hotpot, built on feta and dill and finished the way we like it. Ready in about 1 hr 30 min and easily enough for 6 people.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the feta and dill elements, and pat the lamb dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the lamb. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the dried oregano and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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