Save to your scrapbook
Lamb with aubergine, feta & butter beans
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
4 tsp rapeseed oil
300g lamb neck fillet
15g pack oregano, leaves only, half finely chopped
1 medium aubergine, cut into bitesize pieces
500g pack passata with onion & garlic
235g can essential Butter Beans, drained
1 tsp clear honey, plus a drizzle extra
100g Waitrose 1 Greek Barrel Aged Feta PDO
1. Rub 1 tsp oil over the lamb, season, then roll it in the chopped oregano. Warm a wide pan over a high heat and add 1 tsp oil. Sear the lamb for about 6 minutes, reducing the heat if needed, until golden brown all over. Set aside on a plate.
2. Add 2 tsp oil to the pan, then the aubergine. Season, and fry for 5 minutes until well coloured. Squash the aubergine against the pan
with a spatula to help it soften more quickly. Stir in half of the remaining oregano, plus the passata, butter beans and honey. Season.
3. Sit the lamb on top of the beans. Cover and simmer for 15-20 minutes until the sauce has thickened slightly. Set aside, still covered, for 5 minutes to rest. Thickly slice the lamb then return it – and any juices – to the beans. Scatter with the feta, a few more oregano leaves then a drizzle of honey to serve.
Typical values per serving:
This recipe was first published in Tue Sep 24 10:00:00 BST 2019.
Average user rating