clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Braised Lamb Bites with Feta Thyme Cream

Braised Lamb Bites with Feta Thyme Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

  • Author: Kalle Bergman
  • Total Time: 4 hours 15 minutes
  • Yield: 20 servings 1x


Let these tender lamb bites with a creamy feta and thyme sauce melt in your mouth. Make ahead of time and have the perfect party appetizer ready to be served with a bottle of red wine.


Units Scale


  • 12 pounds lamb shoulder/leg (bone-in)
  • Salt
  • Pepper
  • Olive oil
  • 5 cloves garlic
  • 1 onion (roughly chopped)
  • 2 tablespoons Thyme
  • 2 large carrots (chopped)
  • 1 Tablespoon peppercorns
  • 2 cups Red wine

Puff Pastry

  • 2 sheets Puff pastry
  • Butter (oil, egg wash)

Feta Cream

  • 1/2 cup Sour cream
  • 1/2 cup Feta (well crumbled)
  • 1 Tablespoon Thyme
  • Salt (to taste)
  • Pepper (to taste)
  • 1 small clove Garlic (minced (optional))
  • 1 teaspoon Lemon Zest (optional)



  1. Season lamb with salt and pepper.
  2. In a heavy braising pan, heat oil in skilled and sear lamb on all sides.
  3. Preheat oven to 325F.
  4. On the stove, add garlic, onion, thyme, carrots, and wine.
  5. Bring to a simmer, cover, and transfer to the oven.
  6. Cook until lamb is done and tender, about 2 hours.
  7. Once cooked, pull lamb with fork into bite-sized pieces.

Puff Pastry

  1. Roll out puff pastry and cut into small circles or squares.
  2. Brush with butter, oil, or egg wash and bake according to package directions.
  3. (Instead of puff pastry, crostini bread could also be used!)

Feta Cream

  1. Stir together all ingredients, taste and adjust seasonings.
  2. Assemble pulled lamb on puff rounds and top with feta cream.
  • Prep Time: 15 mins
  • Cook Time: 240 mins
  • Category: Appetizer
  • Method: Braising
  • Cuisine: Italian American
Scroll To Top