Greek lamb with warm beans

Keeping your cupboard stocked with canned beans means you’ve always got a great alternative to potatoes. Serves 4 • Ready in 30 mins

Finely grated zest and juice of 1 lemon

1tsp dried oregano

3tbsp olive oil

8 lamb cutlets

A knob of butter

1 large leek, finely sliced

2 garlic cloves, sliced

150ml chicken or vegetable stock

100g green beans, trimmed and cut into short lengths

400g can cannellini beans, drained and rinsed

Large handful basil leaves, torn, plus a few leaves to garnish 1 For the marinade, whisk together the lemon zest and juice, dried oregano and 2tbsp of the olive oil and season well. Put the lamb cutlets in a shallow dish, pour over the marinade and turn to coat in the mixture.

2 Heat the rest of the oil with the butter in a large shallow pan. Add the leek and garlic and cook for about 10 mins to soften. Add the stock and green beans and cook for a further 5 mins. Stir in the cannellini beans and warm through.

3 Meanwhile, heat the grill. Shake the excess marinade off the cutlets and grill for 3-4 mins, depending on thickness, on each side until just cooked but still a little pink in the middle.

4 Add the torn basil to the bean mixture and serve with the lamb cutlets and a few extra basil leaves on the top.

Per serving: 400 cals, 22g fat,

7g sat fat, 12g carbs

TIP If you don’t have any fresh basil, stir a spoonful of pesto through the bean mixture