Lamb with Feta and Mint

 

                    This Greek-style dish is simple to cook but wonderfully flavoured. It combines lamb fillets with colourful vegetables, feta and fresh mint, perfect for entertaining.

Serves 4

• 4 lamb fillets, trimmed of all excess fat
• 60 ml olive oil
• 300 gr new potatoes, scrubbed and thinly sliced
• 1 large zucchini, sliced
• 1 red onion, sliced
• 2 red peppers, deseeded and sliced
• 8 garlic cloves, peeled
• 80 ml red wine vinegar
• 70 gr feta cheese, drained
• 30 gr fresh mint, finely shredded

1. Heat a large frying pan with a tight-fitting lid over a medium heat.
2. Brush the lamb fillets on one side with a little of the oil ; add the fillets to the pan, oiled-side down, and fry 3-4 minutes until nicely browned.
3. Lightly brush the lamb fillets with a little more oil, then flip them over and continue frying for a further 1 minute ; transfer the lamb fillets to a plate and set aside.
4. Add 15 ml of the oil to the pan and heat ; add the potatoes and fry, turning occasionally, for 5 minutes or until golden and the start to soften.
5. Add another 15 ml of oil to the pan ; add the zucchini, onion, peppers and garlic and continue frying, stirring occasionally, for 5 minutes or until all the vefetables are tender.
6. Meanwhile, mix the remaining oil with the vinegar in a small bowl.
7. Return the lamb fillets to the pan, placing them on top of the vegetables, and pour the oil and vinegar mixture ; crumble the feta cheese over the top.
8. Reduce the heat to low, cover the pan with the lid and cook for about 5 minutes for medium-rare or 7 minutes for medium.
9. Uncover the pan and scatter the mint over the top ; season with freshly ground black pepper to taste.
10. Serve at once, straight from the pan, with a drizzling of the pan juices.

Each serving : 30.5 g protein, 25 g fat, 15 g carbohydrate, 5 g fibre, 420 Calories.

BON APPÉTIT