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
- 1 Cayenne pepper
- 1 finely chopped shallot
- 2 diced tomatoes
- 100 g (3 1/2 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 1 hour.
- Meanwhile, in a bowl, mix shallot, tomatoes, Feta, oregano and season.
- Preheat oven to 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 depending on desired cooking. Lay leeks sauté at the center of the plates. Set lamb cubes, then garnish them with the mixture of tomatoes and Feta.
- If desired, serve with lettuce salads.
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