This Mediterranean Dip leans on feta and mint to do the heavy lifting. We slow-cook the Lamb for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the feta and mint 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. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the extra-virgin olive oil and the rest of the feta and mint flavours, letting them cook out for a minute until fragrant.
Add the kale 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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