For those of you wondering where all the meat is… well here’s a lovely lamb dish for you to try out.
Seared lamb with Greek Beans
Source: Adapted from BBC Good Food
250g lamb fillet
1 ½ teaspoons of olive oil
2 garlic cloves, crushed
2 small onion, chopped
1 tablespoon tomato puree
½ a small bunch of dill, finely chopped
½ tablespoon red wine vinegar
1 cup of chicken stock
1 400g tin of butter beans, drained
30g crumbled feta cheese
Rub the lamb with olive oil and half the garlic. Season well with salt and pepper and set aside to marinate for up to two hours.
Heat the remaining oil in a pan and add the onion and remaining garlic. Fry for about 8 minutes 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. Slice the lamb thickly into 2in thick pieces. Sear on all sides, cooking for about 5 minutes. Rest for 5 minutes covered in foil.
Stir the feta through the beans and then serve with the lamb and a nice green salad. Serves two.