Greek Lamb with Feta

Greek Lamb with Feta

Source: Family Circle

Serves 4

Points 6 per serving (Original points)

Core 1½ pts per serving

½ tbsp olive oil

500g lean lamb leg, cubed

12 shallots, peeled

2 garlic cloves, crushed

400g tomatoes, roughly chopped

1 lemon, zest and juice

1 lemon, cut into 4 wedges

400ml lamb stock

450g new potatoes

2 tbsp chopped fresh parsley

75g feta cheese, crumbled

Heat the oil in a non-stick pan and add the lamb and shallots.  Cook over high heat for 8 mins, turning occasionally until themeat is browned on all sides.

Add galric, tomatoes, lemon juice, lemon zest and stock.  Season and bring to the boil.

Reduce heat, cover and cook for 1½ hours then add the potatoes and cook for another 30 mins.

Stir in the parsley and feta and serve with lemon wedges.

Tip:  You can cook this in the oven Gas 4/180ºC.  Transfer everything to a casserole dish once the lemon zest etc have been added.  Cook 1½ hours and then add potatoes and cook until potatoes are tender.