Greek beans with seared lamb
Braise butter beans or ‘gigantes’ with tomatoes, onion and garlic and serve with tender lamb fillet and crumbled feta cheese
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Prep:10 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 437
-
fat 24g
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saturates 9g
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carbs 22g
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sugars 6g
-
fibre 8g
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protein 34g
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salt 0.8g
Ingredients
- 500g lamb fillet
- 1½ 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
Method
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.
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.
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.