Lamb pan \"Greek style\"

Name: Lamb pan \"Greek style\"
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 packs (à 400 g) frozen lamb steaks, marinated ready to cook; 1 (approx. 450 g) large green, yellow and red peppers; 150 g Shallots; 2-3 Garlic cloves; 7-10 Tbsp a sprig of rosemary; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp coarsely ground coloured pepper; 100 g green olives stuffed with paprika; 1 package (200 g) Sheep's cheese

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 packs (à 400 g) frozen lamb steaks, marinated ready to cook
1 (approx. 450 g) large green, yellow and red peppers
150 g Shallots
2-3 Garlic cloves
7-10 Tbsp a sprig of rosemary
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp coarsely ground coloured pepper
100 g green olives stuffed with paprika
1 package (200 g) Sheep's cheese

Directions

1
Defrost lamb steaks at room temperature. Clean, wash and cut the peppers into pieces. Peel shallots and garlic. Halve or quarter shallots, cut garlic into slices. Pluck rosemary needles from the twig. Fry meat in hot oil while turning for about 10 minutes.
2
Remove from the pan. Fry peppers, shallots, garlic and rosemary in the frying fat for about 8 minutes. Season with salt and pepper. Halve the olives. Add meat and olives and heat up with. Sprinkle feta cheese over the pan dish just before serving