Lamb in mint sauce and Ladotyri Mytilinis

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1 kg lamb leg, cut in pieces
1/2 kg red potatoes, non peeled, cut in half
1/2 kg spinach leaves, collapsed
200 gr cherry tomatoes
400 gr Ladotyri Mytilinis, in slices
1 handful mint leaves
1/2 glass white wine
2 glasses of water (400 ml)
10 gr salt
5 gr black pepper
60 gr olive oil
3 cloves garlic
1 onion, finely chopped


Wash the lamb leg and cut it up in small pieces. Lightly boil it and strain it.

Cook the onion and the garlic in the saucepan. Add the lamb and cook until golden brown. Add the wine and stir. Add the potatoes, the water, the mint leaves, the salt and pepper and let it cook for 45 minutes.

While the lamb is cooking, cook the spinach in warm salted water until it collapses, and let it cool.

Take an oven tray and place the spinach at the bottom. Add the cooked lamb. Sprinkle with the cheese slices and the cherry tomatoes. Bake in a pre-heated oven for 10 minutes or until the cheese melts down.

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