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Greek beans with seared lamb

Greek beans with seared lamb

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(8 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
Braise butter beans or 'gigantes' with tomatoes, onion and garlic and serve with tender lamb fillet and crumbled feta cheese

Nutrition and extra info

Nutrition per serving

  • kcalories437
  • fat24g
  • saturates9g
  • carbs22g
  • sugars6g
  • fibre8g
  • protein34g
  • salt0.8g
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Ingredients

  • 500g lamb fillet

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1½ tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 garlic clove, crushed
  • 1 large onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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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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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Comments (11)

casiokay's picture
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Made this for a weeknight dinner and it was delicious. Used a rump steak between two instead of lamb but worked just as well. The dill really brings this dish to life. Served with toasted pittas.

maggiebleksley's picture

I used diced leg of lamb and it has become a favourite with us. I see a few people say that the cooking time is too short, but this is clearly the time it takes if you want it rare, like it is in the photo - presumably the way the author of the recipe intended it to be. If you don't like it like that, then of course it would have to be cooked for longer.

katy-vet's picture

Really lovely midweek meal, quick an easy, the dill really lifts it

aboogie's picture

really great summer dish..... everyone luvs it and its so easy

milamber3's picture

This is a lovely easy dish, I added a few baby spinach leaves at the end, it was delicious. It did require a little longer to cook the lamb though.

karenjohnson23's picture
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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)

sllyst's picture
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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.

Frantic Flapjack's picture
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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.

sophielo's picture
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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.

nicojx's picture

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

jgluiz's picture

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

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