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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 170°C. | 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb cutlet	8		french-trimmed	-	-	-	-
green bean	100	halved	trimmed	-	-	-	-
garlic clove	2		crushed	-	-	-	-
pasta sauce	1	cup		-	-	-	-
chicken stock	1/4	cup		21.6	2.1180000000000003	1.5119999999999998	0.72
kalamata olive	2	tablespoons	pitted	-	-	-	-
oregano leaf	2	tablespoons	chopped	-	-	-	-
feta cheese	60		crumbled reduced fat	23760.0	368.1	1278.9	1915.2
white rice	3/4	cup		506.4375	110.9306	9.8929	0.9158

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.