GREEK CUISINE: the Lamb Shank Redemption

Hello ladies and gents this is the viking telling me that we are talking about

Stuffed lamb and feta peppers

Ingredients 

Serves: 6 

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 6 medium green peppers
• 2 tablespoons chopped fresh dill
• 3/4 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground black pepper
• 150g cooked rice
• 225g minced lamb
• 150g crumbled feta cheese
• 250ml passata
• 250ml cold water
• 1 tablespoon fresh lemon juice
• 1 teaspoon caster sugar

Method

1. Preheat oven to 190 C / Gas 5.
2. Heat oil in a medium frying pan over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.
3. Slice tops off peppers and remove seeds. Stand peppers upright in a a 20x30cm baking dish.
4. In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.
5. Mix passata with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.
6. Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 70 degrees C.

And as always have a chilled day from the Viking and yes the movie puns are staying