Prep 1 hr 15 mins
Cook 20 mins
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!
- 1 1⁄2 lbs boneless lamb, cut into cubes
- 1⁄4 cup red wine vinegar
- 1⁄4 cup olive oil
- 1 1⁄2 tablespoons chopped fresh oregano
- 4 -5 cloves garlic, minced
- 1⁄4 teaspoon cracked black pepper
- 1 red bell pepper, coarsely chopped
- 1 red onion, sliced into rings
- 1 (14 ounce) can artichoke hearts, drained
- salt and pepper (to taste)
- 2 tomatoes, cut into wedges
- 1⁄2 cup feta cheese, crumbled
- 1 -2 tablespoon chopped of fresh mint
- 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.
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.
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
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!!!!