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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

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 437
  • Carbohydrates 22
  • Saturated Fat 9
  • Sugar 6
  • Protein 34
  • Fat 24
  • Fibre 8
  • Salt 0.8

Nutrition per serving

  • Calories 437
  • Carbohydrates 22
  • Saturated Fat 9
  • Sugar 6
  • Protein 34
  • Fat 24
  • Fibre 8
  • Salt 0.8

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

  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.

  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.

  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.

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