Name: Greek beans with seared lamb
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Greek
Ingredients: 500g lamb fillet; 1 ½ tbsp olive oil; 3 garlic cloves crushed; 1 large onion chopped; 2 tbsp tomato purée; small bunch dill most chopped; 1 tbsp red wine vinegar; 500ml chicken stock; 2 x 400g cans gigante or butter beans drained; 2 tbsp crumbled feta cheese

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Greek beans with seared lamb

Greek beans with seared lamb

Jennifer Joyce

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.5 out of 5.17 ratingsRate

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Braise butter beans or 'gigantes' with tomatoes, onion and garlic and serve with tender lamb fillet and crumbled feta cheese

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Ingredients

Nutrition

Units:

MetricUS

500g lamb

fillet
1 ½ tbsp olive oil
3 garlic cloves

crushed
1 large onion

chopped
2 tbsp tomato purée
small bunch dill

most chopped
1 tbsp red wine vinegar
500ml chicken stock
2 x 400g cans gigante or butter beans

drained
2 tbsp crumbled feta cheese

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Nutrition: per serving

kcal437

low
fat24g
saturates9g
carbs22g
sugars6g
fibre8g
protein34g
salt0.8g

low

Method

step 1

Rub the lamb with ½ tbsp of the oil and 1 garlic clove. Season well and set aside to marinate while you prepare the beans, or for up to 2 hrs if you have time.
step 2

Heat the remaining oil in a pan. Add the onion and remaining garlic, and season. Fry for 8 mins until soft. Add the tomato purée, chopped dill, vinegar, stock and beans, season, and simmer for 15 mins or until most of the liquid has evaporated.
step 3

Meanwhile, heat a frying pan until hot. Sear lamb on all sides, for about 5 mins in total. Rest, covered with foil, for 5 mins, then thickly slice. Serve the lamb with the beans, scattered with feta and the remaining dill leaves.

Recipe from Good Food magazine, September 2012

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A star rating of 4.5 out of 5.17 ratings

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