Greek-Style Lamb Casserole

• 8 medium french-trimmed lamb cutlets (420g total)
• 100 g green beans, trimmed, halved diagonally
• 2 garlic cloves, crushed
• 1 cup pasta sauce (250ml)
• 14 cup chicken stock, made using stock cubes (60ml)
• 2 tablespoons pitted kalamata olives, halved
• 2 tablespoons fresh oregano leaves, chopped
• 60 reduced-fat feta cheese, crumbled
• 34 cup white rice (150g)

1. Preheat the oven to 170C.
2. Spray a non-stick frying pan with olive oil and heat over high heat.
3. Cook the lamb cutlets for 30 seconds each side or until lightly browned.
4. Transfer to an oven proof dish.
5. Arrange the beans around the lamb.
6. Return the pan to a low heat and add the garlic.
7. Cook for 30 seconds.
8. Stir in the tomato sauce, stock, olives, and half the oregano.
9. Increase the heat to medium and bring to the boil.
10. Carefully pour the sauce over the lamb and beans in the casserole dish.
11. Cover the casserole with foil or lid and bake for 30 minutes
12. Meanwhile cook the rice following the packet instructions.
13. Divide the rice between serving dishes.
14. Top with the casserole and sprinkle with the feta and remaining oregano.
15. Serve.

cutlets, green beans, garlic, pasta sauce, chicken stock, olives, oregano, feta cheese, white rice

Taken from www.food.com/recipe/greek-style-lamb-casserole-251677 (may not work)