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Feta and dill Lentil Skillet
Our tested Grilled Lentil Skillet: charcoal-grilled, generous, and balanced with feta and dill....
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Slow-Cooked Lamb with olive and caper
The kind of Greek plate you make on repeat. olive and caper, a proper slow-cook, and a finish of fresh herbs.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper 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. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the red wine vinegar and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the spinach 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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