Lamb cubes with leeks sauté, crushed tomatoes and Feta
35
15
4
No
Ingredients
- 680 g (1 1/2 pounds) 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 g (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 g (4 cups) of Les Cultures de chez nous sliced leeks
- Salt and pepper
Preparation
Side-by-side mode- 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.
