GREEK STYLE LAMB

Slow-cooked until beautifully tender, this Greek-style lamb is a family favourite that's full of Mediterranean flavour. Rich tomatoes, fragrant oregano and olives create a comforting meal that feels special but couldn't be simpler to make. Serve with flatbreads and whipped feta for the adults, while little ones enjoy a soft, baby-friendly version from the very same pot.

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Serves

- 2–3 adults as a main meal with flatbreads and dips
- 3–4 adults when served with pasta
- 1 baby portion with leftovers for the freezer

BASE INGREDIENTS

• 750g lamb neck fillets ( approx 3 fillets )

• 680g passata ( choose one with no added salt or sugar )

• 2 large onions

• 1 ½ tsp garlic puree

• 150g olives

• splash of olive oil

• a generous handful of fresh oregano

Adult Version

- 2½ lamb neck fillets, cut into approximately 5 chunks per fillet
- 1½ onions, sliced into crescents
- 125g olives (I like a mixture of Kalamata and green olives)
- 1 tsp coarsely ground black pepper
- Pinch of salt
- Extra oregano leaves for serving

Baby Version

- ½ lamb neck fillet, finely chopped
- ½ onion, finely diced
- 25g olives, finely chopped with all stones completely removed
- A few oregano leaves, finely chopped
- ¼ tsp black pepper
- No added salt

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METHOD

Adult Casserole

1. Place the lamb chunks into a casserole dish.
2. Add the sliced onions, garlic purée, passata, olives, oregano, black pepper and a pinch of salt.
3. Add a small splash of water. The liquid should not cover the meat; it simply helps keep the dish moist during cooking.
4. Stir everything together and drizzle with a splash of olive oil.

Baby Casserole

1. Add the finely chopped lamb to a smaller ovenproof dish.
2. Add the diced onion, garlic purée, passata, finely chopped olives, oregano and black pepper.
3. Add a small splash of water and a drizzle of olive oil.
4. Stir well.

Cook

1. Cover both dishes.
2. Cook at 170°C (fan 150°C) for 3 - 4 hours.

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To Finish

The adult version will have beautifully tender chunks of lamb in a rich tomato, olive and oregano sauce.

The baby version will be incredibly soft and can be shredded with very little effort using two forks or the back of a spoon.


Serving Suggestions

For adults serve with:
- Greek-style flatbreads and feta dip
- A fresh tomato and cucumber salad
- Toasted pine nuts scattered over the top

Another family favourite is serving this with a large, ridged pasta such as rigatoni, so that it catches all of the delicious sauce.

For babies serve with:

Serve shredded lamb with:
- Full-fat yoghurt
- Soft pasta
- Couscous
- Rice
- Roasted vegetables


✓ Prep time is just 5–10 minutes.

✓ Great for feeding a crowd and ideal for summer evenings.

✓ Perfect for making ahead for dinner parties.

✓ Freezes beautifully for both adults and babies.