Greek Lamb Casserole With Feta

• 2 1/4 lbs diced lamb (leg or shoulder)
• 11 ounces baby carrots
• 2 tablespoons oil
• 2 onions, peeled and finely chopped
• 2 stalks celery, finely chopped
• 2 garlic cloves, peeled and crushed
• 2 teaspoons ground cinnamon
• 1 sprig rosemary
• 2 (14 ounce) cans chopped tomatoes
• 1 1/4 cups white wine
• 2 ounces feta cheese, crumbled
• 2 ounces black olives, sliced
• 2 tablespoons of fresh mint, chopped
• sea salt and black pepper

1. Preheat the oven to 325u0b0F Heat the oil in a large casserole, add the lamb in batches and brown off well. Set the lamb aside.
2. Return the pan to the heat and add the onions, carrots and celery. Cover and cook for 10 mins until the vegetables are starting to soften. Then add the garlic and cinnamon and cook for a further 2 minutes
3. Add rosemary, tomatoes, white wine and season well with sea salt and black pepper. Cover and cook in the preheated oven for 1 1/2 hrs, until the lamb is tender.
4. Stir in the olives and mint and crumble over the feta cheese to serve.

lamb, carrots, oil, onions, stalks celery, garlic, ground cinnamon, rosemary, tomatoes, white wine, feta cheese, black olives, mint, salt

Taken from www.food.com/recipe/greek-lamb-casserole-with-feta-325196 (may not work)