Greek Beans With Seared Lamb

Ingredients

• 500g lamb fillet
• 1½ 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

Preparation

Serves 4

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.
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.
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.