Lamb Ragout with Peppers
Ingredients
- For the lamb
- 800 grams lamb (from the leg, boneless)
- 2 Red Bell pepper
- 250 grams onions
- 1 tsp freshly chopped oregano
- rosemary (1 tsp, chopped, fresh)
- thyme (1 tsp, chopped, fresh)
- 3 garlic cloves
- juiced and zested lemons
- 5 Tbsps olive oil
- 1 Tbsp butter
- salt
- freshly ground peppers
- 1 tsp lemon zest
- 75 grams Feta
- For the yogurt sauce
- 200 grams Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 1 Tbsp finely chopped Basil
Preparation steps
Combine lemon juice and zest with squeezed through a press garlic and 4 tablespoons of olive oil, season with salt and pepper.
Trim meat and cut into bite-sized cubes. Combine with marinade and refrigerate for 3 hours.
Rinse and quarter bell peppers, remove seeds and ribs and cut crosswise into strips.
Peel onions and cut lengthwise into slices.
Remove meat from the marinade, drain on paper towels and pat dry. Heat remaining oil with butter in a large frying pan and brown meat on all sides. Add peppers and onions and saute briefly. Add marinade and simmer for about 12 - 15 minutes on low heat, stirring occasionally. Add chopped herbs and mix well.
For the yogurt sauce: whisk yogurt with lemon juice until smooth and season with salt and pepper.
Add crumbled feta cheese to the lamb pan, sprinkle with lemon zest and basil. Spread yogurt sauce on top and serve.
