Greek-style Lamb Casserole

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 8 medium french-trimmed lamb cutlets (420g total)
• 100 g green beans, trimmed, halved diagonally
• 2 garlic cloves, crushed
• 1 cup pasta sauce (250ml)
• 1/4 cup chicken stock, made using stock cubes (60ml)
• 2 tablespoons pitted kalamata olives, halved
• 2 tablespoons fresh oregano leaves, chopped
• 60 reduced-fat feta cheese, crumbled
• 3/4 cup rice (150g)

Recipe

• 1 preheat the oven to 170°c.
• 2 spray a non-stick frying pan with olive oil and heat over high heat.
• 3 cook the lamb cutlets for 30 seconds each side or until lightly browned.
• 4 transfer to an oven proof dish.
• 5 arrange the beans around the lamb.
• 6 return the pan to a low heat and add the garlic.
• 7 cook for 30 seconds.
• 8 stir in the tomato sauce, stock, olives, and half the oregano.
• 9 increase the heat to medium and bring to the boil.
• 10 carefully pour the sauce over the lamb and beans in the casserole dish.
• 11 cover the casserole with foil or lid and bake for 30 minutes
• 12 meanwhile cook the rice following the packet instructions.
• 13 divide the rice between serving dishes.
• 14 top with the casserole and sprinkle with the feta and remaining oregano.
• 15 serve.