Our tested Braised Lamb Fritters: sun-drenched, generous, and balanced with lemon and oregano. Serves 2 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the lemon and oregano 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. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the feta and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn 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.
Finish with the chopped dill and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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