Photo of Greek lamb with spinach and white beans by WW

Greek lamb with spinach and white beans

Total Time
35 min
15 min
20 min
Make a complete meal in one pan with this spring-influenced, Greek lamb recipe. It contains both beans and vegetables so you don’t need to cook any sides. Lamb is a tender and juicy cut of meat so it tastes delicious whether it's cooked medium-rare or well-done so you can gauge the amount of cook time that suits you best. Draining the white beans before you cook them removes the starch and salt, not only making them healthier, but also improving the texture and flavor of the dish.


Olive oil

1 tsp, extra virgin

Uncooked lean and trimmed lamb leg

12 oz, cut into 1 1/2-inch pieces


1 medium, chopped

Jarred minced garlic

1 Tbsp

Canned cannellini beans

19 oz, rinsed and drained

Canned diced tomatoes

14½ oz, in juice, undrained

Dried oregano

1 tsp

Table salt

¼ tsp, or to taste

Black pepper

¼ tsp, freshly ground


6 cup(s), baby leaves

Crumbled feta cheese

¼ cup(s)


  1. Heat oil in a large nonstick skillet over medium-high heat. Add lamb and cook, turning lamb so it browns well on all sides, about 6 to 7 minutes for medium-rare (or longer to desired degree of doneness); remove to a plate.
  2. Add onion and garlic to same skillet; reduce heat to medium and cook, stirring frequently, until onion is softened, about 5 minutes.
  3. Stir in beans, tomatoes and their juice, oregano, salt and pepper; bring to a simmer. Reduce heat to medium-low and simmer for 3 minutes for flavors to blend.
  4. Add spinach to skillet; increase heat to medium and cook, tossing frequently, until spinach wilts, about 1 minute.
  5. Stir in lamb; remove from heat and sprinkle with cheese. Yields about 1 1/2 cups lamb mixture and 1 tablespoon cheese per serving.