recipes

Greek Lamb with Cannellini Mash

  • MEAL TYPE Main meal
  • PREPARATION 25 minutes
  • COOKING 15 minutes
  • SERVES 4

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Method

  • Place lamb in a shallow dish and pour over 1/2 cup stock, lemon rind and chilli. Place another 1/4 cup stock in a bowl with the oregano and fetta.
  • Place the remaining stock in a small saucepan with the potatoes and garlic and cook until tender, approx 12 minutes. 
  • Whilst the potatoes are cooking, cook the lamb as desired either in a dry non-stick frying pan, on a barbecue or under a hot grill.
  • Drain the potatoes, reserving the stock and mash with sufficient of the reserved stock to make a soft mash. Stir in the cannellini beans. Place a dollop of mash on 4 serving plates, top with spinach leaves, then top with sliced lamb and finally pour over the fetta dressing.

Ingredients

4 lamb leg steaks (500g), trimmed
500ml Campbell's Real Stock - Salt Reduced Vegetable
grated rind 1 lemon
1 small red chilli, chopped
1 tbsp chopped oregano
50g salt reduced fetta, crumbled
500g potatoes &/or sweet potato, peeled and roughly chopped
2 cloves garlic, peeled
1 x 425g can cannellini beans, rinsed and drained
1/2 cup baby spinach leaves

Handy Hint

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Blend V8 Fruit & Veg -Orange Mango & Passion with a fresh mango to make a delicious sauce to serve over ice cream or yoghurt or with cheesecake.

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