Lamb with Eggplant and Beans

Rub the lamb fillet with 1 tsp of oil and some seasoning, then roll in the chopped oregano. Add 1 tsp of oil to a pan and sear the lamb for 6 mins, or until golden all over. Set aside on a plate and keep warm.
Add 2 tsp of oil to the pan and cook the eggplant for 5 mins. Season, then stir in the passata, beans and honey. Sit the lamb on top of the bean mixture, then cover with the lid and simmer for 20 mins. Set aside for 5 mins to rest, then slice the lamb thickly and return to the bean mixture. Scatter with feta and black pepper, then serve with pita for dipping.

25 mins

2 serving

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