Step 1

Preheat the oven to 150°C.

Step 2

Heat 1 tablespoon of the olive oil in a flameproof casserole over medium-high heat. In 2-3 batches, brown the diced lamb all over for 3-4 minutes, then remove and set aside.

Step 3

Add the remaining 1 tablespoon of olive oil and the onion, then cook, stirring, for 2-3 minutes until the onion begins to soften. Add the chilli, garlic and chopped rosemary, then cook, stirring, for 1-2 minutes until fragrant.

Step 4

Return the browned lamb to the casserole, then add the white wine and simmer for 2-3 minutes. Stir in the tomato passata and bay leaves, season with sea salt and freshly ground black pepper, then bring to a simmer over medium heat. Stir in the olives, then cover and cook in the oven for 1 hour 30 minutes or until the lamb is tender and the sauce has thickened.

Step 5

Lay the feta wedges on a plate and sprinkle with the crushed mixed peppercorns and half the chopped mint.

Step 6

Divide the lamb casserole among bowls, then scatter with the remaining mint. Serve the casserole with the peppered feta to crumble over, and crusty bread to mop up the sauce.