Greek Lamb with Beans


This dish is deceptively simple but so full of flavour. Juicy lamb shoulder combined with my own tomato passata, lots of dill, parsley and lemon and slow cooked until rich and tender. The beans are added near the end of the cooking, but are still soft and infused with the herby tomatoey deliciousness. This is great with crusty bread or creamy mashed potatoes.

Defrost and reheat.

Ingredients: Lamb, onions, garlic, tomato, white wine, green beans, herbs, olive oil, chicken stock, lemon, salt and pepper.