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Preparation Time: 25
Cooking Time: 15
Place lamb in a shallow dish and pour over 125ml (½ cup) of Campbell's Real Stock and chilli. In a separate bowl add lemon rind, oregano and feta, then pour over ¼ cup stock. Place into refrigerator to marinate.
Place remaining stock in a small saucepan. Add potatoes and garlic, bring to the boil then cook for 12 minutes or until tender.
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.
Drain potatoes, reserving the stock. Mash with enough of the reserved stock to make a soft mash. Stir in canellini beans. Place a dollop of mash on four serving plates, top with spinach leaves, then top with sliced lamb. Pour over marinated feta and dressing.
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