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Aubergine Chowder in lemon and oregano
The kind of Greek plate you make on repeat. lemon and oregano, a proper crisp, and a finish of...
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Lemon and oregano Lamb Medley
Weeknight-friendly Lamb Medley with the lemon and oregano we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the lamb dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the lamb. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the greek yoghurt and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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