Lamb casserole with Lemon and Feta Cheese

Preparation time: 15mins Cooking time: 2 hours Serves: 4


Light, lemony casserole.


  • 1/2 tbsp olive oil
  • 500g lamb fillet, cubed
  • 12 shallots, peeled
  • 2 cloves garlic, crushed
  • 1 can tomatoes
  • zest and juice of 1 lemon
  • 400ml lamb stock
  • 450g potatoes cut into bite sized pieces.
  • 2 tbsp chopped parsley
  • 80g feta cheese crumbled
  • 1 lemon cut into 4 wedges to serve


Heat oil in flame proof casserole. Add lamb and shallots and cook for 8 mins until brown. Add garlic, tomatoes, lemon juice and zest, stock and seasoning. Stir well and bring to the boil. Cover and simmer for 1 and a half hours. Add potatoes and cook for 30 mins. Stir in parsley and feta cheese and serve with the lemon wedges.

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