Greek style lamb with olives recipe
Greek Style Lamb with Olives recipe
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|200 g||Feta cheese, crumbled|
|8||green olives, pitted and sliced|
|1 clove(s)||garlic, minced|
|1||yellow bell pepper, finely diced|
|1||green bell pepper, finely diced|
|1||onion, finely chopped|
|800 g||lamb escalopes, as large as possible, cut from the leg joint|
|salt and freshly ground black pepper|
|8 tsp||paprika paste|
|2 tbsp||olive oil|
|1 tbsp||tomato puree|
|200 ml||vegetable stock|
|1 large can(s)||tomatoes, diced|
|6 sprig(s)||parsley, chopped|
Season the meat with salt and pepper and spread with 1 teaspoon of the paprika paste each escalope. Top with olive rings and a little crumbled Feta cheese. Roll up and tighten with kitchen yarn or skewers.
In a wide saucepan heat the oil and fry the rolls all around for 5 minutes. Add the bell peppers, garlic and onions and sauté until lucent. Stir in the tomato purée and cook stirring for another minute. Pour in the stock and the canned tomatoes. Cover and bring to a boil. Braise over low heat for 30 minutes or until the meat is tender.
Season to taste the sauce with salt, pepper, cumin and sugar. Serve sprinkled with the remaining Feta cheese and parsley.
ca. 20 min
ca. 40 min
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