A sun-drenched take on Lamb Bites, built on garlic and yoghurt and finished the way we like it. Ready in about 35 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the garlic and yoghurt 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. Fry until deeply crisp and golden, then drain on paper and season straight away.
Stir in the red wine vinegar and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cook briskly 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.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Greek
Members
Our tested Smoked Mushroom Salad: herby, generous, and balanced with lemon and oregano. Serves...
Greek The kind of Greek plate you make on repeat. garlic and yoghurt, a proper grill, and a finish of...
Greek Our tested Baked Aubergine Grain Bowl: rustic, generous, and balanced with honey and walnut....
Greek
Members
Our tested Grilled Squash Hash: rustic, generous, and balanced with garlic and yoghurt. Serves...