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
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 25 mins
- 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.
PER SERVING
437 kcalories, protein 34g, carbohydrate 22g, fat 24 g, saturated fat 9g, fibre 8g, sugar 6g, salt 0.8 g
Recipe from Good Food magazine, September 2012.
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http://www.bbcgoodfood.com/recipes/2536649/
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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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20 September 2012
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21 September 2012
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25 September 2012
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