Lamb and feta makes a wonderful combination and here the spicing of the lamb, the sweetness of the onion and the freshness of the pomegranate seeds help make a very balanced and flavoursome meal.
This is great as a sharing plate with lots of warm pitta bread or as filling to jacket potatoes or even on top of chips and pasta accompanied by a green leaf salad.
Ingredients (serves 6)
For the lamb
- 900g shoulder of lamb
- 3 tbsp extra virgin olive oil
- 150ml dry red wine
- 1 tbsp tomato paste
- 2 bay leaves
- 1 cinnamon stick
- 2 cloves
- 200ml chicken stock
- 1 tsp soft brown sugar
- 1/2 tsp sumac
- 1 tsp dried oregano
For the onions
- 1 large onion
- 2 tbsp extra virgin olive oil
- A pinch of saffron
For the feta
- 150g feta cheese
- 100g cream cheese
To serve
- 1/2 pomegranate, seeds only
- 1 tsp finely chopped fresh oregano or rosemary
Method
Put the saffron strands in a cup with 100ml of hot water.
Cut the lamb into chunks and then pulse 2-3 times in a food processor to cut in very small pieces, a little bigger than mince, as if you were going to make a tartar.
Bring a large pan with a lid to a high heat and add the olive oil. When hot, add the chopped lamb and stir continuously for a few minutes to brown all over. Add the wine and let it evaporate. Lower the heat to medium and add the tomato paste, stirring quickly. Next add the stock, bay leaves, cinnamon stick, cloves, sumac, sugar and oregano. Stir, cover, lower the heat and cook for 30-40 minutes. If needed, add a little water and cook until the lamb is tender and all the liquid has been absorbed. Transfer the lamb to an ovenproof dish, large enough for the lamb to be in a single layer.
While the lamb is cooking, slice the onion thinly using a mandolin or a sharp knife.
Bring a sauteing pan to a medium heat and add the oil. Add the onion and cook for a few minutes stirring all the time so as not to brown. When the onion is translucent, add the saffron water, give it all a good stir, cover the pan and lower the heat. Cook the onion for 20 minutes increasing the heat towards the end for any residual liquid to evaporate.
Preheat the oven to 1800C.
In a bowl, crumble the feta and with a fork mix in the cream cheese.
Spoon the caramelised onion and feta cream intermittently over the mince and bake in the hot oven for 20 minutes till the feta gets a nice golden colour. Scatter pomegranate seeds and sprinkle with the fresh herbs to serve.