Greek beans with seared lamb

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• JenLuiz

  20 September 2012

  JenLuiz commented on this recipe

  The stock mentioned in step 2 doesn't seem to appear in the ingredients list.

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• Nico

  21 September 2012

  Nico commented on this recipe

  I used 300ml stock and that seemed to evaporate in pretty much 15min... Tasted good. :)

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• Sophie

  25 September 2012

  Sophie rated and commented on this recipe

  

  I used the right amount of stock & it took much longer than 15 mins - more like 35 mins I'd say, although I did have it on a very low simmer. Was really tasty though and I would definitely make again. With or without the lamb - it would make a tasty supper dish without the lamb but just adding the feta & maybe serving with a green salad & some fresh crusty bread.

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• Frantic Flapjack

  30 September 2012

  Frantic Flapjack rated and commented on this recipe

  

  Quick to make and lifted usually boring butter beans. Really good with the feta. Served with crusty bread and sliced beef steak as we had some in the freezer.

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• sllyst

  04 October 2012

  sllyst rated and commented on this recipe

  

  The lamb took much longer than the recipe states which was frustrating, made it twice an put it in the over the second time. Was lovely when done though.

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• Mark Sheffield

  17 January 2013

  Mark Sheffield rated this recipe

  

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• Karen

  24 February 2013

  Karen rated and commented on this recipe

  

  Quick easy tasty. Used garlic paste to marinate m & s cubed lamb. Didn't require anything extra so 437 calories for a serving made a low calorie healthy meal. 5 star (couldn't click stars as not working)

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 25 mins

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

PER SERVING

437 kcalories, protein 34g, carbohydrate 22g, fat 24 g, saturated fat 9g, fibre 8g, sugar 6g, salt 0.8 g

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