Greek beans with seared lamb

1 of 5-a-day 30-60 minutes 4 servings 600 kcal or less a week of healthy suppers bean stew fibre five a day healthier healthy low calorie mains mediterranean pulses storecupboard

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Source

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

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.

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.

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.