The BBC Good Food logo
Greek beans with seared lamb

Greek beans with seared lamb

By
A star rating of 4.5 out of 5.16 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • 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
HighlightNutrientUnit
low inkcal437
fat24g
saturates9g
carbs22g
sugars6g
fibre8g
protein34g
low insalt0.8g
Advertisement

Ingredients

  • 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

Method

  • 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.

Goes well with

Recipe from Good Food magazine, September 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.16 ratings
Advertisement
Advertisement
Advertisement

Sponsored content