Greek beans with seared lamb

• lamb↗500g g

  fillet

• olive oil↗1 ½ tbsp
• garlic cloves↗3

  crushed

• large onion↗1

  chopped

• tomato purée↗2 tbsp
• small bunch dill↗

  most chopped

• red wine vinegar↗1 tbsp
• chicken stock↗500ml ml
• 2 x 400g cans gigante or butter beans

  drained

• crumbled feta cheese↗2 tbsp

Step-by-step instructions

1. 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. 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. 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.