Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 600g Rooster potatoes
  • 400g Leg of lamb, boneless
  • 2 sweet peppers in different colours
  • 1 courgette
  • 1 red onion
  • 100g cherry tomatoes
  • 2 cloves of garlic
  • 1 tsp ground cumin
  • A handful fresh herbs (oregano and parsley)
  • 100g feta cheese
  • Juice and zest from 1 lemon
  • Salt and pepper
  • Olive oil
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Preparation time: 45 MIN Cooking time: 40 MIN
  1. Heat a large non-stick frying pan over medium heat.
  2. Cut the lamb into large cubes, season with salt and pepper. Drizzle with olive oil.
  3. Sear the meat on both sides until golden brown, but not cooked through. Remove from the pan and set aside.
  4. Heat the oven to 200°C. Cut the potatoes into large cubes, roughly chop the sweet peppers, slice the courgette, and cut the red onion into slices.
  5. Add the potato cubes, peppers, courgette, tomatoes, and red onion to the oven dish.
  6. Season with crushed garlic, cumin, finely chopped fresh herbs, salt and pepper. Drizzle with olive oil and mix well. Place in the oven for 30 minutes.
  7. Remove from the oven and add the lamb, return to the oven and cook for 10 minutes further until fully cooked.
  8. Remove from the oven and add crumbled feta, lemon zest and juice.

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