Ingredients

• rump of lamb
• tin of butter beans (400g)
• shot of olive oil
• clove of garlic
• handful of black olives, pitted
• 2 fresh tomatoes
• piece of feta cheese (100g)
• 1 lemon
• 1 red onion
• few sprigs of fresh mint
  
  

Recipe

preheat oven to 180°C.
season the lamb rump with salt and pepper, before flash frying it in a really hot pan to seal.
transfer the pan to the oven to cook through for 8-9 minutes. We like it cooked to medium.
drain the beans from the tin and gently warm up in a frying with the shot of oil, squeeze of lemon juice and the crushed clove of garlic.
peel and finely slice the red onion, halve the black olives and crumble the feta into a mixing bowl.
quarter the tomatoes, discard the pulp and hack up the flesh that’s left.
rip up the mint leaves, adding to the mixing bowl with the tomato.
remove the cooked lamb from the oven and leave to rest for 2 minutes.
stir the warm beans into the mixing bowl and dump a hefty portion onto a plate.
slice the lamb and drape it over the warm leafless Greek salad and enjoy.

Serves 2