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To feed a gathering of four, you will need:
– Rooster potatoes (600 grams)
– A boneless lamb leg (400 grams)
– Colourful peppers – 2 in count
– A single courgette
– One red onion
– Cherry tomatoes (100 grams)
– Garlic cloves (2 in number)
– Ground cumin (1 teaspoon)
– Fresh herbs like oregano and parsley (a small fistful)
– Feta cheese (100 grams)
– The zest and juice of one lemon
– Seasonings like salt and pepper
– Olive oil
Plan for a preparation time of 45 minutes and a cooking time of 40 minutes.
Begin by turning your non-stick frying pan to a medium flame. Cube the lamb liberally, season with your chosen amount of salt and pepper and a bit of olive oil. Provide a sear to the meat cubes on all sides until they turn a lovely golden brown, ensuring they are not fully cooked. Put aside.
Set your oven to warm at a temperature of 200°C. Cube your potatoes, chop your peppers and courgette, and slice the red onion. Place these prepared vegetables into an over dish along with the cubed potatoes.
To this mix, add crushed garlic, a dash of cumin, and fresh herbs finely cut, along with salt and pepper to taste. Drizzle olive oil and combine well to ensure an even mix. Cook this in the oven for half an hour.
Remove your dish from the oven to add your lamb. Cook for an additional 10 minutes. Finish off by garnishing with crumbles of feta, lemon juice and zest.