Greek Lamb with Braised Butter Beans

Charmaine Lu -
  • 500g fillet of lamb
  • 1.5 tbsp olive oil
  • 3 crushed garlic cloves
  • 1 chopped onion
  • 2 tbsp tomato puree
  • Bunch of chopped dill
  • 1 tbsp red wine vinegar
  • 500ml chicken stock
  • 2 x 400g tins of butter beans, drained
  • 2 tbsp crumbled feta
  • Rub the lamb with half the oil and 1 crushed garlic clove. Season well and set aside. Heat the remaining oil in a pan and cook the onion and remaining garlic for 8 mins, then stir in the tomato puree, dill, vinegar, beans and stock with some seasoning. Simmer for 15 mins or until almost all the liquid has evaporated.
  • Meanwhile, heat a frying pan and sear the lamb all over for 5 mins. Rest and cover with foil for 6 mins, then thickly sliced and serve with the beans and a scattering of feta and dill.
25 mins
4 serving