Slow-Cook Lamb With Pasta, Fresh Tomato, Basil, Olives and Feta

Submitted by amanda l b

"I made this last night and it was really delicous, especially as I sourced the tomaotes and basil from my garden. Simple, but tasty. It's also easy, but benefits from a little planning so that lamb can cook slowly. This is a generous serve for 2 - quantities can easily be increased. I used low fat feta and spray oil to reduce calories."

 

• Ready In: 1hr 30mins
• Ingredients: 10
• Serves: 2

ingredients

• 1 tablespoon olive oil
• 400 g diced lamb
• 1 cup white wine
• 2 -3 cups chicken stock or 2 -3 cups consomme
• 1 garlic clove, finely diced
• 1 onion, diced
• cracked pepper
• 4 -5 roma tomatoes
• 3⁄4 cup basil leaves
• 40 g feta cheese

directions

1. Heat a heavy based pot and add the oil.
2. When the pot is hot, add the lamb and cook until browned on the outside. Remove the lamb and set aside. turn down the heat slightly.
3. Add more oil if necessary, add the onion and cook until soft. Add the garlic and cook another minute.
4. Return the lamb to the pot, add the wine, stock/consomme and cracked pepper and cook until boiling.
5. Turn down the heat, and slowly simmer - covered - for about an hour.
6. After 45 mins, cook the pasta to instructions.
7. Once the lamb is tender and the wine and stock/consomme has significantly reduced, add the tomatoes, olives - stir through. - and cook another 5 minutes.
8. Toss the feta and basil through the lamb in the pot.
9. Drain pasta and put into serving bowls. Top with lamb mixture and serve.