Greek Lamb with Cannellini Mash

Serves: 4
Preparation Time: 25
Cooking Time: 15


  • 4 lamb leg steaks (500g), trimmed
  • 500ml Campbell's Real Stock - Salt Reduced Vegetable
  • 1 small red chilli, chopped
  • Grated rind of 1 lemon
  • 1 tbsp oregano, chopped
  • 50g reduced fat feta, crumbled
  • 500g potatoes &/or sweet potato, peeled and roughly chopped
  • 2 cloves garlic, peeled
  • 1 x 425g can cannelini or butter beans, rinsed and drained
  • ½ cup baby spinach leaves


  1. 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.

  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 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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