Grecian Lamb With Vegetables

"This makes a nice hearty dish with plenty to go around. Will go great over rice pilaf or just served with warmed pita bread. Very flavorful!"
 
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photo by Zurie photo by Zurie
photo by Zurie
photo by Zurie photo by Zurie
photo by Zurie photo by Zurie
Ready In:
1hr 35mins
Ingredients:
13
Serves:
4-5
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ingredients

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directions

  • Place lamb in a non-reactive shallow dish.
  • Mix together vinegar, olive oil, oregano, garlic, and pepper; pour over lamb and toss to mix.
  • Allow lamb to marinate in this mixture for 1-3 hours.
  • Place lamb in a large deep skillet and cook over medium heat.
  • Add bell pepper and onion and cook for about 8-10 minutes.
  • Then add the artichoke hearts and tomatoes and season to taste with salt and pepper.
  • Cook for 8-10 minutes more, or until lamb is tender and tomatoes have released their juices and become soft.
  • Garnish with feta cheese and chopped mint before serving.

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Reviews

  1. We loved this. I marinated the meat for approximately 4 hours. Then preheated oven to 150 Degrees C (slow) and covered the lamb and all the veges and cooked it slowly for 2 1/2 hours. It was delicious and tender. Added mint just before serving.
     
  2. never been a fan of artichoke hearts, but they are a must in this! Very easy recipe, came together well, and thoroughly enjoyed by both of us! thanks Sue
     
  3. Made for Photo Tag, May '08. This was a great family dish, and it was hugely enjoyable! I rate stricter than most others, and as I recall, 3 stars meant: we liked it!! In fact, make that 3 1/2 stars!!We found it to be a very nice "comfort food" dish, but maybe not yet up to 4/5 stars. My lamb was of high quality, but some little extra was missing inthe recipe, or maybe our tastes are just spoilt. I made the recipe exactly as given, except: I had to use dried oregano as fresh is not easily obtainable now. I peeled the tomatoes to prevent them "shedding skins". I also fried the onion first, then added the cubes of lamb. I find that the cooking times given were too short, even though I used deboned loin of lamb (tender) -- I suggest letting it stew gently for a longer time. We really enjoyed this dish, but perhaps olives or capers might have added that extra little piquancy which this recipe seemed to lack. We love the ingredients in this recipe, and next time I'll add those little extras. I apologise for being totally unable to find fresh mint anywhere -- it's autumn/fall here and not such a good time for mint. Sue, this is a lovely family recipe which does not pretend to be anything else. I recommend this dish wholeheartedly to any cook who chance upon it!!!!
     
  4. Delicious!! The only changes I made was to add 1 tsp red pepper flakes in the marinade and cook the lamb with 1/2 cup red wine. And note: you absolutely need pita or a crusty bread (which is what we had) to mop up the sauce cos it's sooo good!!
     
  5. Definitely a 5 star plus dish. Definitely. Wonderful flavors- the fresh mint is an amazing touch and the artichoke and lamb combine so well! Wonderful heady flavors and rich! I served Garlicy Potato Puffs (#98230), although next time I will be sure to have pitas on hand to soak up the delicious sauces. As it is, I was practically licking the bowl! Wonderful!!!!!!!!!!!!
     
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RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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