This dish is really easy to adapt to the season. We have for example used green beans, fava beans and Brussel sprouts instead of large white beans with great results.

Instructions:

Cut the leek into quarters length-wise, and then into 0.5 inch (around a centimeter) large pieces.
Pan-fry the minced lamb in butter and a little bit of olive oil.
Add the leek and let it cook for a bit.
Add diced feta cheese and beans.
Pour some veal stock and a little water on top.
Let it all simmer in the pan for a few minutes.

Serve your lamb mince as it is with some bread, a simple yogurt sauce and a nice salad.

Recipe: Sara Bäckmo
Photo: Maria Fors Östberg