Lamb, Feta And Pepper Pilaf - cooking recipe

Ingredients

2/3 lb roasted red peppers in olive oil
1/2 lb lean ground lamb
1/3 lb long-grain rice
1 None onion, chopped
1 tbsp chopped oregano
1 1/4 cups vegetable stock
1/2 lb leeks, sliced
1/4 lb feta cheese, crumbled
None None oregano sprigs, to garnish

Preparation

Drain the peppers, reserving the oil, and cut into small pieces. Heat 3 tbsp of the reserved oil in a frying pan and fry the lamb, breaking it up with a wooden spoon until browned. Stir the rice, onion and oregano into the pan and pour in the stock. Bring to a simmer and cook gently for 10 mins. Add the leeks and cook for 10 more mins until the rice is tender, adding a little more stock or water if the pan gets dry. Stir in the peppers and season to taste. Scatter the cheese on top and cook for 2 more mins. Garnish with oregano and serve.