Lamb With Green Beans, Chickpeas And Tzatziki

Name: Lamb With Green Beans, Chickpeas And Tzatziki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None shallot, peeled and finely diced; 1 clove garlic, peeled and finely chopped; 200 g cucumber, seeds removed and coarsely grated; 375 g full fat yoghurt; 500 g runner beans or flat beans, cut diagonally; 1 None large onion, peeled and chopped; 6 tbsp olive oil; 250 ml vegetable stock; 500 g small tomatoes, halved; 425 g tinned tomatoes. drained, with the juice reserved; 6-8 stalks sage, leaves removed; 425 g tinned chickpeas; 450-500 g lamb loin

Servings: persons

1 None shallot, peeled and finely diced
1 clove garlic, peeled and finely chopped
200 g cucumber, seeds removed and coarsely grated
375 g full fat yoghurt
500 g runner beans or flat beans, cut diagonally
1 None large onion, peeled and chopped
6 tbsp olive oil
250 ml vegetable stock
500 g small tomatoes, halved
425 g tinned tomatoes. drained, with the juice reserved
6-8 stalks sage, leaves removed
425 g tinned chickpeas
450-500 g lamb loin

1
Preheat oven to 325u00b0F. To make the tzatziki, mix the yogurt in a bowl with the shallot and garlic. Squeeze the moisture out of the grated cucumber and stir into the yogurt. Season to taste, then refrigerate.
2
Heat 2 tablespoons of oil in a pan, and saute the onions until they are translucent. Add the beans and cook for a minute, then pour in the stock. Season, then bring to a boil and simmer for about 8 mins.
3
Heat 2 tablespoons of oil in a large frying pan and saute the fresh tomatoes and two-thirds of the sage. Transfer the tomatoes into the pan with the beans, then add the canned tomatoes and chickpeas and bring to a boil. Season, then reduce heat and simmer for 3 mins.
4
Heat 2 tablespoons of oil in a large frying pan and fry the lamb over high heat, turning, for 4-5 mins. Add the rest of the sage and season, then transfer the meat to an ovenproof dish. Place in the oven and bake for 8 mins. Meanwhile, add 1/2 cup of water to the frying pan that the meat was cooked in, bring to a boil, and pour in the reserved tomato juice.
5
Add the beans and chickpeas to the tomato sauce and simmer for 2-3 mins. Season. Remove the lamb from the oven and leave to rest for a few minutes, then slice. Serve the lamb with the beans, chickpeas and some tzatziki on the side.

33671

kcal

Calories

2389

Fat

Carbs

2837

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 None shallot, peeled and finely diced, 1 clove garlic, peeled and finely chopped, 200 g cucumber, seeds removed and coarsely grated, 375 g full fat yoghurt, and more.

Yes, Lamb With Green Beans, Chickpeas And Tzatziki falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!