Sliced lamb with olives

Name: Sliced lamb with olives
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 g Lamb salmon (released lamb back); 2 Onions; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Courgette; 2 Tomatoes; 3 TABLESPOONS Tomato paste; 400 ml beef stock instant); 200 ml Tomato juice; 75 g green and black olives without stone; 1 collar Oregano; 1-2 TEASPOONS dark sauce thickener; 200 g Sheep's cheese

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

750 g Lamb salmon (released lamb back)
2 Onions
2 Garlic cloves
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Courgette
2 Tomatoes
3 TABLESPOONS Tomato paste
400 ml beef stock instant)
200 ml Tomato juice
75 g green and black olives without stone
1 collar Oregano
1-2 TEASPOONS dark sauce thickener
200 g Sheep's cheese

Directions

1
Wash the meat, dab dry and cut into strips. Peel onions and garlic and chop finely. Heat oil in a pan. Brown the meat in it in portions for 2-3 minutes, season with salt and pepper and remove.
2
In the meantime clean and wash the zucchini, cut them in half lengthwise and cut them into slices at an angle. Clean, wash and slice the tomatoes. Heat the frying set again. Fry zucchini, onions, garlic and tomatoes for 3-4 minutes.
3
Stir in tomato paste, roast briefly and deglaze with stock and tomato juice. Add meat and olives and simmer for about 3 minutes. In the meantime wash oregano, dab dry and put something aside for garnishing.
4
Pluck the remaining oregano leaves, chop them finely and add to the shredded meat. Stir in the sauce thickener. Dice half of the feta cheese. Crumble the remaining half of the feta cheese in the sauce, bring to the boil briefly and season with salt and pepper.
5
Fold in the sheep's cheese cubes. Serve the shredded meat and garnish with the remaining oregano. Flatbread tastes good with it.