FETA-CRUSTED LAMB WITH RICH TOMATO SAUCE
As the lamb roasts, little nuggets of feta from the crust melt into the gutsy, tomatoey, garlicky sauce
Provided by Jane Hornby
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Marinate the lamb first. Put the racks into a non-metallic dish and mix the thyme, oil, lemon zest, garlic and half the oregano in a bowl. Rub this all over the lamb, then leave to marinate for at least 30 mins or up to 24 hrs. It's important that you cook the lamb from room temperature rather than fridge cold, so if you're cooking within 1 hr or so, leave it out of the fridge.
- For the sauce, finely chop the parsley stalks. Heat a large ovenproof frying pan or wide casserole, then add 1 tbsp olive oil. Add the garlic and the stalks, then soften for 1 min. Add the tomatoes and remaining oregano, then simmer for 5 mins until saucy, popping the cherry tomatoes with your wooden spoon to release all the juices and seeds. Chop the parsley leaves roughly and add half to the pan. Heat oven to 230C/fan 210C/ gas 8. Make the crust by mixing the remaining parsley leaves, feta, zest, oregano and breadcrumbs in a bowl.
- When you're ready to cook the lamb, leave most of the tasty marinade on the meat, season it well with salt and freshly ground pepper, then press the crust onto one side of each piece. Sit the racks in the sauce, with the crust-side facing upwards. Strew the thyme sprigs from the marinade over the lamb and into the sauce, then drizzle everything with a little extra virgin olive oil. Roast the lamb in the sauce, uncovered, for 20 mins (for pink and juicy meat) until the crust is golden and the sauce thickened. Leave to rest for 10 mins, loosely covered, so that the crust doesn't go soggy, then carve the lamb between each bone to make cutlets. Serve the crusted cutlets with spoonfuls of the intense, roasted-down tomato sauce, and the Easy buttered onion pilaf and Lemony greens (recipes below). Garnish with thyme.
Nutrition Facts : Calories 582 calories, Fat 48 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.47 milligram of sodium
TASTY BAKED LAMB WITH FETA CHEESE AND TOMATOES
This is my husband's special dish he makes us for a treat. The flavours are lovely and he impressed me with it before we were married - I couldn't believe he'd cooked it! (I've since learned he is a good cook but keeps it quiet) He normally serves with some fresh steamed broccoli. As its so easy to make he passed the recipe onto a friend who wanted to impress his girlfriend but he didn't serve with any veggies and it does need something with it that's not baked - although she was impressed with the dish she told me. You can play around with the quantities to suit you as long as the basic ingredents are there. Enjoy!
Provided by Karen Pea
Categories One Dish Meal
Time 1h50m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cube the neck fillet and place on the base of a 9inch square oven dish.
- Change the dish size to suit you but we normally have enough lamb to cover the base of the dish - this makes a large meal for us two!
- Salt and pepper the lamb.
- Then cube feta cheese and sprinkle over the top.
- Thinly slice the tomatoes and layer over the top so that the dish is covered.
- Sprinkle on dried herbs.
- Sprinkle over the olive oil.
- Bake in the oven for 60 to 90 mins (we normally go for 90) at Gas mark 5 or 190°C.
- Half way through the baking time take the dish out and use a baster to draw out the juices at the bottom of the dish and squirt on the top.
Nutrition Facts : Calories 604.9, Fat 50.4, SaturatedFat 19.7, Cholesterol 93.6, Sodium 1198.9, Carbohydrate 23.6, Fiber 5.9, Sugar 17.2, Protein 19.3
LAMB CHOPS AND POTATOES WITH OLIVES, TOMATOES AND FETA CHEESE
Steps:
- Preheat oven to 450°F. Combine potatoes, oil and half of rosemary on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until potatoes are almost tender, about 30 minutes.
- Meanwhile, press garlic and remaining rosemary onto both sides of lamb chops; sprinkle with salt and pepper.
- Arrange lamb on baking sheet next to potatoes. Roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare. Mound potatoes in center of platter. Surround with lamb chops. Sprinkle with tomatoes, cheese and olives and serve.
BAKED FETA WITH BURST TOMATOES & CHILLI HONEY
Enjoy baked feta with roasted cherry tomatoes and honey. It's an ideal starter for a dinner party - serve with a green salad and crusty bread
Provided by Good Food team
Categories Starter
Time 50m
Yield Serves 4 as a starter
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the feta in the centre of a baking dish, about 25cm x 20cm, and scatter the cherry tomatoes and red onion around the cheese.
- In a jug, whisk the olive oil with the garlic, chopped herbs, honey and some seasoning, then drizzle over the tomatoes and feta. Bake for 35-40 mins until the tomatoes have burst, and the feta is soft and lightly golden. Drizzle with a little extra chilli fusion honey and olive oil to serve, alongside some crusty bread and a green salad.
Nutrition Facts : Calories 264 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium
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