Lamb Ragout with Paprika

Ingredients

• 800 g lamb meat (from the leg, boneless)
• 2 red bell peppers
• 250 g onions
• 1 tsp freshly chopped oregano
• 1 tsp rosemary (freshly chopped)
• 1 tsp thyme (freshly chopped)
• 3 Garlic cloves
• juice of one lemon
• 5 tbsp olive oil
• 1 tbsp butter
• Salt
• pepper (ground)
• 1 tsp lemon zest
• 75 g sheep cheese
• 200 g yogurt
• 1 tbsp Lemon Juice
• Salt
• pepper (ground)
• 1 tbsp finely sliced basil

Instructions

1. 1.

   Whisk together lemon juice, pressed garlic, 4 tbsp olive oil; season with salt and pepper.

2. 2.

   Trim fat, skin, and sinews from the meat; cut into bite-sized cubes. Add to the mixture, stir well, and refrigerate for about 3 hours.

3. 3.

   Wash, clean, quarter, seed, and slice bell peppers diagonally into strips.

4. 4.

   Peel onions and cut lengthwise into wedges.

5. 5.

   Remove meat from the marination, drain on paper towel, pat dry. Heat remaining oil with butter in a large pan; sear meat cubes in batches until browned all sides. Return everything to the pan, add peppers and onions, stir in the remaining marinade. Cook for about 12–15 minutes over low heat, stirring occasionally. Finally fold in finely chopped herbs.

6. 6.

   For the yogurt sauce whisk yogurt with lemon juice until smooth; season with salt and pepper.

7. 7.

   To serve, crumble feta cheese into the lamb pan, sprinkle with lemon zest and basil, and pour the yogurt sauce on top.