Lamb cubes with leeks sauté, crushed tomatoes and Feta

Author: Les Cultures de chez nous
Images poireaux
Preparation 35
Baking 15
Portions 4
Freezing No


  • 675 gr (1 1/2 pound) of Quebec lamb cubes
  • 30 ml (2 tablespoons) of olive oil
  • 5 ml (1 teaspoon) of finely chopped fresh rosemary
  • One Cayenne pepper
  • 1 finely chopped shallot
  • 2 diced tomatoes
  • 100 gr (3 oz) of diced or crumbled Feta cheese
  • 15 ml (1 tablespoon) of finely chopped fresh oregano
  • 60 ml (1/4 cup) of olive oil
  • 15 ml (1 tablespoon) of lemon juice
  • 30 ml (2 tablespoons) of butter
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • Salt and pepper
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  • In a bowl, mix lamb cubes, olive oil, rosemary and cayenne pepper. Cover and marinate in the refrigerator for at least an hour.
  • Meanwhile, in a bowl, mix shallot, tomatoes, Feta, oregano and season.
  • Preheat oven at 400 °F (200 °C).
  • Season lamb cubes. In a nonadhesive pan, brown lamb cubes from all sides. Continue the cooking in the oven for 8 to 10 minutes or more dependings on desired cooking. Lay leeks sauté at the center of the plates. Set lamb cubes then garnish with the mixture of tomatoes and Feta.
  • If desired, serves with lettuce salads.

Chef's notes