Greek Lamb Tigania | Juicy Skillet Dish

Cut the lamb into bite-sized pieces of about 2-3 cm, then pat them dry with paper towels. Season with salt and pepper to taste.

Cut the red bell pepper and red onion into thicker strips, and crush and finely chop the garlic cloves. Squeeze the juice from the lemon.

Heat the extra virgin olive oil in a large, heavy-bottomed skillet over high heat. Add the diced lamb and sear on all sides for 5-6 minutes until a nice golden-brown crust forms.