Greek
Greek
Glazed Cauliflower Hotpot
This Greek Hotpot leans on lemon and oregano to do the heavy lifting. We glaze the Cauliflower...
Greek · Snack
Crispy Lamb Bites
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
Method
How to cook it
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.
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