Greek lamb with warm beans Recipe

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serves:

4

Skill:

medium

Total Time:

00:40

Prep:

00:20
Can leave lamb to marinade overnight if you wish

Cooking:

00:20

Nutrition per portion

RDA
Calories 323 kCal 16%
Fat 19g 27%
  -  Saturates 6g 30%

This quick and simple supper of Greek-style lamb on a warm bean salad makes a nutritious family meal – and it’s only 323 calories per serving

Ingredients

  • 8 lamb rack cutlets
  • Knob of butter
  • 1 large leek, trimmed and finely sliced
  • 2 cloves garlic, peeled and sliced
  • 150ml (¼ pint) good chicken stock
  • 100g (3½oz) fresh green beans, trimmed and chopped into short lengths
  • 400g can cannellini beans, rinsed and drained
  • Good handful of basil leaves
  • For the marinade
  • :
  • 3 tbsp olive oil
  • Zest and juice of 1 lemon
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper

Method

  • To make the marinade: Whisk together 2 tbsp of the oil, the lemon zest and juice, and oregano and season well. Put in a shallow, non-metallic dish with the lamb cutlets, coat them in marinade and leave for as long as you can – from 10 mins to overnight.

  • Warm the rest of the oil with the butter in a frying pan over a medium heat. Sauté the leek and garlic for about 10 mins, until soft but not brown. Add the stock and green beans, and cook for 5 mins, then add the canned beans and warm through for a few mins.

  • Meanwhile, heat a frying pan or griddle over a medium-high heat. Shake the excess marinade off the lamb cutlets and fry them for 3-4 mins on each side, depending on thickness.

  • Put the cutlets on 4 warmed plates. Add torn basil leaves to the bean mixture and spoon it on to the plates. Sprinkle with small basil leaves.

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