'Greek Style' Lamb Pan

For 4 people
  • 2 packs (400 g each) frozen lamb steaks , marinated ready to cook
  • 1 (approx. 450 g) large green, yellow and red peppers
  • 150 g shallots
  • 2-3 Garlic cloves
  • a small sprig of rosemary
  • 2 EL Olive oil
  • salt
  • coarsely ground, colored pepper
  • 100 g green, pepper-filled olives
  • 1 Pack (200 g) Sheep's cheese
30 minutes
Let the lamb steaks thaw at room temperature. Clean and wash the peppers and cut into pieces. Peel shallots and garlic. Halve or quarter shallots, cut garlic into slices. Pluck the rosemary needles from the branch. Fry the meat in hot oil for about 10 minutes while turning. Take out of the pan. Fry the 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 with. Sprinkle sheep's cheese over the pan just before serving
1 person approx:
  • 440 kcal
  • 1840 kJ
  • 51 g protein
  • 26 g fat
  • 6 g carbohydrates


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