Grecian Lamb With Vegetables Recipe #89997
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!
by Sue L
1¾ hours | 1¼ hours prep
SERVES 4 -5
- 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 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.
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5 stars