Lamb and white bean stew with feta

Author: HFG staff

Photographer: HFG staff

Use leftover lean roast lamb to make this quick Mediterranean-inspired stew with white beans and tangy feta.

Serves: 4

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

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Oil spray
1 onion, sliced
2 cloves garlic, crushed
Zest 1 lemon
1 teaspoon dried oregano
2 x 400g tins butter beans in water, drained
2 cups passata
1 red chilli, sliced
300g leftover lean roast lamb, chopped into chunks
2 tablespoon chopped fresh parsley
1/3 cup reduced fat feta, crumbled
2 tablespoon extra virgin olive oil, to drizzle

Instructions

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1 Spray a large non-stick frying pan with oil and heat. Add the onion and fry for 5 min or until soft. Add the garlic, lemon zest, oregano, beans, passata and chilli and bring to a simmer. Cook for 10 min or until the sauce is reduced slightly – add a little water if it’s too dry.

2 Meanwhile, spray a separate non-stick frying pan with oil and heat. Season the lamb with black pepper, then fry over a high heat for 5–10 min until piping hot and crispy. Toss through the parsley.

3 Divide the beans among 4 bowls, top with the lamb and parsley mixture, then crumble over the feta. Drizzle with the olive oil, then serve straightaway.

Nutrition Info (per serve)

Calories 377 cal

Kilojoules 1577 kJ

Protein 34.2 g

Total fat 15.5 g

Saturated fat 4.8 g

Carbohydrates 26.5 g

Sugar 9.8 g

Dietary fibre 9.6 g

Sodium 512 mg

Calcium 112 mg

Iron 4.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.