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Greek beans with seared lamb

Greek beans with seared lamb

A star rating of 4.5 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
low inkcal437
low insalt0.8g


  • 500g lamb fillet
  • 1 ½ 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, September 2012

Goes well with


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A star rating of 4.5 out of 5.16 ratings

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