1½ tbsp olive oil
3 garlic cloves
1 large onion
2 tbsp tomato purée
small bunch dill
500ml chicken stock
2 tbsp crumbled feta cheese
Prep: 10 MINS
Cook: 25 MINSMethod
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.