Greek Oregano Lamb with Cannellini Mash

Contributed by: Anne Cobb

Time: 25+15mins

Servings: 4

Either cannellini or butter beans (Lima beans) work well in this recipe.

Ingredients:

• 4 lamb leg steaks (500g), trimmed
• 2 cups prepared vegetable stock (such as Rapunzel Vegetable Boullion)
• 1 small red chilli, chopped
• Grated rind of 1 lemon
• 1 tbsp chopped oregano
• 50g feta, crumbled
• 500g potatoes and/or kumara, peeled and roughly chopped
• 2 cloves garlic, peeled
• 1 x 400g can cannellini or butter beans, rinsed and drained
• ½ cup baby spinach leaves

Preparation:

1. Place lamb in a shallow dish and pour over ½ cup vegetable stock, and chilli.
2. In a separate bowl add lemon rind, oregano and feta, then pour over 1/4 cup stock. Place into refrigerator to marinate.
3. Place remaining stock in a small saucepan. Add potatoes and garlic, bring to the boil then cook for 12 minutes or until tender.
4. Meanwhile remove lamb from refrigerator and cook for 2 minutes each side, or until as desired, either in a preheated non-stick frying pan, barbecue or grill. Let rest for a few minutes before slicing.
5. Drain potatoes, reserving the stock. Mash with enough of the reserved stock to make a soft mash. Stir in cannellini beans. Place a dollop of mash on four serving plates, top with spinach leaves, then top with sliced lamb. Pour over marinated feta and dressing.