Lamb with Eggplant and Beans
- 4 tsp oil
- 300g lamb fillet
- 10g chopped oregano
- 1 eggplant, cut into bite-sized pieces
- 500g passata with herbs
- 250g tinned butter beans, drained
- 1 tsp honey
- 100g feta cheese, crumbled
- 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