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.