I adjusted this recipe from taste so I could find another slow cooker recipe. I caught my husband mopping up the last of the sauce from the slow cooker with some crusty bread while he was meant to be washing up , so for me that was proof it is very tasty! At Ashgrove we bought a tub of fetta, seriously the best fetta I have tasted for some time. Perfect for this recipe.
Ingredients (serves 4)
- 2 tbs olive oil
- 1.5kg diced lean lamb
- 1 large onion, chopped
- 1-2 tablespoons dried chilli flakes
- 3 garlic cloves, crushed
- 2 tbs finely chopped rosemary leaves
- 400ml dry white wine
- 700ml bottle tomato passata
- 2 bay leaves
- 1/2 cup kalamata olives- cut in half
- 150g fetta, thinly sliced
- 1 tbs mixed peppercorns, crushed
- 1 tbs chopped mint
- Crusty bread, to serve
Brown lamb in half the olive oil in a fry pan. Fry in small batches and add to slow cooker once browned. In the same frying pan, fry the onion until soft, add the garlic chilli and rosemary. Fry a further 1-2 minutes. Add the white wine and scrape all the caramelised flavour from bottom of frying pan . Pour into the slow cooker. Add the passata, bay leaves, sea salt and black pepper. Cook on low 8-10 hours. Half an hour before serving add the olives, if sauce needs thickening mix 1 tablespoon flour with 3 tablespoons cold water and add at this time.
Just before serving cut the fetta into thin wedges. Crush some mixed peppercorns, and sprinkle onto feta. Also sprinkle on half the finely chopped mint. Put the rest of the mint into the casserole.
Spoon casserole into bowls, crumble peppered fetta on top and serve with crusty bread.
Photos can not do justice to the flavours in the meal. It’s a keeper! OPA!