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Arni Tigania | Greek Lamb Skillet with Feta
(0)
25 min
Quick
Knuspr-Küche
Zarte Lammkeulen-Würfel scharf angebraten mit knackigen bunten Paprikastreifen und roten Zwiebeln, abgelöscht mit trockenem Weißwein, frischem Zitronensaft und Senf, vollendet mit aromatischem Oregano und cremigem Feta. Der herzhafte Tavernen-Klassiker aus Griechenland – in nur 25 Minuten frisch auf dem Tisch!
Preparation method
Preparation
Pat the leg of lamb dry with paper towels and cut into approx. 2–3 cm bite-sized cubes. Season evenly with 1 tsp fine table salt and freshly ground black pepper.
Wash the red and yellow bell peppers, core them, and cut into bite-sized strips. Peel the red onion, halve it, and slice into thin wedges. Peel and finely chop the garlic cloves. Rinse the lemon with hot water, finely grate some zest, and squeeze out the juice. Roughly chop the parsley and crumble the feta coarsely with your fingers.
Cooking in the pan
In a large, heavy skillet (preferably cast iron), heat 3 tbsp extra virgin olive oil over high heat. Add the lamb cubes and sear on all sides for approx. 5–6 minutes until golden brown, so they develop a nice crust on the outside.
Chef's tip
If you sear the meat quickly over high heat, the lamb stays juicy and tender on the inside. For larger quantities, it pays to sear the meat in batches so that it does not stew in its own juices.
Fresh warm pita bread or a crispy baguette goes well with this to mop up the wonderfully flavorful lemon-wine sauce.
150 min
Under an hour
