Lamb With Green Beans, Chickpeas And Tzatziki

• 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

1. Preheat oven to 325u0b0F. 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.
2. 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.
3. 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.
4. 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.
5. 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.

shallot, clove garlic, cucumber, yoghurt, onion, olive oil, vegetable stock, tomatoes, stalks sage, tinned chickpeas, lamb loin

Taken from recipes-plus.com/api/v2.0/recipes/18141 (may not work)