Lamb With Green Beans, Chickpeas And Tzatziki - cooking recipe

Ingredients

1 None shallot, peeled and finely diced
1 clove garlic, peeled and finely chopped
200 g cucumber, seeds removed and coarsely grated
375 g full fat yoghurt
500 g runner beans or flat beans, cut diagonally
1 None large onion, peeled and chopped
6 tbsp olive oil
250 ml vegetable stock
500 g small tomatoes, halved
425 g tinned tomatoes. drained, with the juice reserved
6-8 stalks sage, leaves removed
425 g tinned chickpeas
450-500 g lamb loin

Preparation

Preheat oven to 325\u00b0F. To make the tzatziki, mix the yogurt in a bowl with the shallot and garlic. Squeeze the moisture out of the grated cucumber and stir into the yogurt. Season to taste, then refrigerate.
Heat 2 tablespoons of oil in a pan, and saute the onions until they are translucent. Add the beans and cook for a minute, then pour in the stock. Season, then bring to a boil and simmer for about 8 mins.
Heat 2 tablespoons of oil in a large frying pan and saute the fresh tomatoes and two-thirds of the sage. Transfer the tomatoes into the pan with the beans, then add the canned tomatoes and chickpeas and bring to a boil. Season, then reduce heat and simmer for 3 mins.
Heat 2 tablespoons of oil in a large frying pan and fry the lamb over high heat, turning, for 4-5 mins. Add the rest of the sage and season, then transfer the meat to an ovenproof dish. Place in the oven and bake for 8 mins. Meanwhile, add 1/2 cup of water to the frying pan that the meat was cooked in, bring to a boil, and pour in the reserved tomato juice.
Add the beans and chickpeas to the tomato sauce and simmer for 2-3 mins. Season. Remove the lamb from the oven and leave to rest for a few minutes, then slice. Serve the lamb with the beans, chickpeas and some tzatziki on the side.