Greek Lamb with Warm Beans

This quick and simple supper of Greek-style lamb on a warm bean salad makes a nutritious family meal - and it's only 323 calories per serving

Ingredients:

• 8 lamb rack cutlets
• 1 knob butter
• 1 large leek, trimmed and finely sliced
• 2 cloves garlic, peeled and sliced
• 150 milliliters chicken stock
• 100 grams green beans, trimmed and chopped into short lengths
• 1 can cannellini beans, rinsed and drained
• 1 handful fresh basil
• For the marinade:
• 3 tablespoons olive oil
• 1 lemon, juiced and zested
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper

Directions:

To make the marinade: Whisk together 2 tbsp of the oil, the lemon zest and juice, and oregano and season well. Put in a shallow, non-metallic dish with the lamb cutlets, coat them in marinade and leave for as long as you can - from 10 mins to overnight. Warm the rest of the oil with the butter in a frying pan over a medium heat. Sauté the leek and garlic for about 10 mins, until soft but not brown. Add the stock and green beans, and cook for 5 mins, then add the canned beans and warm through for a few mins. Meanwhile, heat a frying pan or griddle over a medium-high heat. Shake the excess marinade off the lamb cutlets and fry them for 3-4 mins on each side, depending on thickness. Put the cutlets on 4 warmed plates. Add torn basil leaves to the bean mixture and spoon it on to the plates. Sprinkle with small basil leaves.

(Serves 4)