Minced lamb with feta and olives

    50 min

    A simple Greek-inspired dish with minced lamb, olives, courgettes and feta cheese. The lamb in this dish can easily be substituted with minced beef or pork if preferred.


    County Dublin, Ireland
    6 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 onion, diced
    • 4 garlic cloves, minced
    • 500g minced lamb
    • 2 to 3 courgettes, coarsely chopped
    • 1 red pepper, coarsely chopped
    • 100ml dry white wine
    • 400g tin chopped tomatoes
    • 1/2 beef stock cube
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • salt and pepper to taste
    • 200g feta cheese
    • 1 jar pepperoncini (pickled green peppers), drained
    • 1 small jar pitted green olives, drained

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 200 C / Gas 6.
    2. Heat olive oil in a casserole dish and cook and stir the onion and garlic until soft. Add the minced lamb and cook until browned. Add the courgettes and red pepper and cook and stir for about 5 minutes.
    3. Pour in white wine and simmer until wine has reduced. Add tomatoes, stock cube, oregano and basil and season with salt and pepper to taste.
    4. Crumble half of the feta with your hands and mix into the meat mixture. Add the pepperoncini and olives and sprinkle the remaining feta on top. Cover the casserole dish.
    5. Bake for about 20 minutes. Remove the lid and brown the top for another 10 minutes.


    Pepperoncini may not be available in your local shops. This is a mildly spicy pepper, either used fresh or found pickled in jars. Although there isn't a perfect substitution, there are some other peppers and chillies that are close in flavour and texture, like banana peppers or jalapenos.

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