1 tablespoon chopped fresh oregano, plus extra leaves to serve
2 tablespoons tomato purée
125 ml (4 fl oz) red wine
2 x 400 g (13 oz) cans cherry or chopped tomatoes
1 teaspoon grated lemon rind
400 g (13 oz) fresh potato gnocchi
75 g (3 oz) feta cheese, crumbled
Heat 2 tablespoons of oil in a large, flameproof frying pan or casserole over a high heat and fry the lamb for 2–3 minutes, until browned all over. Transfer to a plate and set aside.
Reduce the heat slightly, then fry the onion and garlic over a medium heat for 3–4 minutes, until beginning to soften. Add the bay leaf, oregano and tomato purée and stir over the heat for 1 minute. Pour in the red wine, boil for 1 minute, then add the tomatoes and lemon rind and simmer for 5–6 minutes, to thicken slightly. Return the lamb to the pan and simmer for a further 5–6 minutes, until just cooked.
Meanwhile, cook the gnocchi in a pan of salted boiling water for 1–2 minutes, or according to the packet instructions. Drain. Arrange the gnocchi on top of the lamb mixture. Sprinkle with the feta, then drizzle with the remaining oil. Slide under a preheated, medium-hot grill for 4–5 minutes, until golden. Garnish with extra oregano leaves.