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
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.
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