Slow-cooked Greek Easter lamb with lemons, olives & bay
This authentic dish of meltingly tender leg of lamb is roasted with garlic, lemon and potatoes for an irresistible Sunday lunch centrepiece
Giant butter bean stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 4 x 235g cans butter beansor 500g dried butter beans (cook according to pack instructions)
- 100ml Greek extra virgin olive oil
- 3 small red onionsfinely sliced
- 2 large carrotsfinely sliced
- 3 celerystalks with leaves, finely chopped
- 4 sundried tomatoessliced
- 1kg ripe tomatoesskinned, deseeded and finely chopped
- 4 garlic cloveschopped
- 1 tsp paprika
- 1 tsp ground cinnamon
- 2 tbsp tomato purée
- 1 tsp sugar
- small pack flat-leaf parsleyfinely chopped
- small pack dillfinely chopped
- 100g feta(optional), crumbled
Nutrition: per serving
- kcal315
- fat18g
- saturates3g
- carbs24g
- sugars12g
- fibre11g
- protein8g
- salt1.1g
Method
step 1
Drain the canned beans, reserving 200ml of the liquid. Heat the oil in a large flameproof lidded casserole dish, and cook the onions, carrots and celery until tender and the onions are soft and transparent, but not coloured. Stir in the remaining ingredients, reserving half of the chopped herbs and feta (if using).
step 2
Heat oven to 180C/160C fan/gas 4. Cook over a gentle heat for a further 5 mins, then pour over the reserved liquid. Cover the dish and bake in the oven for 40 mins. Check occasionally that the beans are not drying out – add a little more water if needed.
step 3
Remove the lid and bake for 10 mins more. Can be made 2 days ahead and reheated. Stir through the reserved chopped herbs, season to taste, then crumble over the remaining feta just before serving.
