Serves: 4

Preparation Time: 25 minutes

Cooking Time: 15 minutes

Ingredients:

4 lamb leg steaks (500g), trimmed

2 cups Campbell’s Real Stock – Salt Reduced Vegetable

1 small red chilli, chopped

grated rind of 1 lemon

1 tbsp chopped oregano

50g reduced fat fetta, crumbled

500g potatoes &/or sweet potato, peeled, roughly chopped

2 cloves garlic, peeled

1 x 425g can cannellini or butter beans, rinsed and drained

1/2 cup baby spinach leaves

Method:

1. Place lamb in a shallow dish and pour over ½ cup stock, and chilli.  In a separate bowl add lemon rind, oregano and fetta, the pour over ¼ cup stock. Place into refrigerator to marinate.
2. Place remaining stock in a small saucepan. Add potatoes and garlic, bring to the boil then cook for 12 minutes or until tender.
3. Meanwhile remove lamb from refrigerator and cook for 2  minutes each side, or until as desired either in a pre-heated non-stick frying pan, barbecue or grill. Let rest for a few minutes before slicing.
4. Drain  potatoes, reserving the stock. Mash with enough of the reserved stock to make a soft mash.  Stir in cannellini beans.  Place a dollop of mash on four serving plates, top with spinach leaves, then top with sliced lamb. Pour over marinated fetta and dressing.

Nutritional Information per Serve: (503g): Energy 1613kJ, Protein 45g, Fat 12g, Saturated Fat 6g, Carbohydrate 22g, Fibre 4.6g, Sodium 741mg

Recipe and image kindly provided by Campbell Arnotts, visit their website for more delicious recipes