Lamb neck fillet with braised butter beans, cavolo nero and green sauce
Try out this quick and easy lamb recipe showcasing underused lamb neck. This cheap and versatile cut is great in slow braises such as stews and equally delicious pan-fried and served pink as Henry Freestone does in this recipe. He serves it with a quick butter bean and cavolo nero stew and a herbaceous green sauce.
Ingredients
Metric
Imperial
Lamb neck
- 2 lamb neck fillets
- 1 dash of vegetable oil
- salt
- freshly ground black pepper
Butter beans
- 800g of tinned butter beans, rinsed in cold water
- 1 onion, finely chopped
- 3 garlic cloves, finely sliced
- 2 sprigs of thyme
- 125ml of white wine
- 200g of cavolo nero, shredded
- 1 knob of butter, chilled
- extra virgin olive oil
Green sauce
- 1/2 bunch of parsley
- 1/2 bunch of basil
- 1/4 bunch of dill
- 1 tsp capers
- 1 garlic clove, roughly chopped
- 2 anchovies
- 1 lemon, zested and juiced
- extra virgin olive oil
- 1 pinch of sea salt
Equipment
- Blender
Method
Begin with the green sauce. Pick the leaves from the stalks of all the herbs and place in a blender with the capers, anchovies, lemon zest and garlic. Blitz with just enough oil until you have a chunky green sauce. Taste and season with a little lemon juice and salt, then set aside
- 1/2 bunch of parsley
- 1/2 bunch of basil
- 1/4 bunch of dill
- 1 tsp capers
- 1 garlic clove, roughly chopped
- 2 anchovies
- 1 lemon, zested and juiced
- extra virgin olive oil
- 1 pinch of sea salt
Next, prepare the beans. Place a large pan over a medium heat with a glug of olive oil. Once hot, add the onions, garlic and thyme and gently cook for around 5 minutes until soft and translucent
- extra virgin olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely sliced
- 2 sprigs of thyme
Add the washed beans and white wine and bring to the boil. Simmer for a few minutes until reduced by about three-quarters then turn off the heat whilst you cook the lamb
- 800g of tinned butter beans, rinsed in cold water
- 125ml of white wine
Preheat an oven to 200ºC/gas mark 6 and place a large ovenproof frying pan over a high heat. Season the lamb necks with salt and pepper
Once the pan is smoking hot, add a drizzle of oil and the lamb. Cook quickly on all sides to get a good caramelisation, then transfer to the oven. Cook for 8–12 minutes, depending on how pink you like your lamb. Rest in a warm place for 10 minutes
- 1 dash of vegetable oil
As the lamb rests, place the beans back over a high heat and add the cold butter and shredded cavolo nero with a splash of water. Bring to a boil and cook until the leaves are soft and the beans are thick and shiny. Taste and season with salt and pepper
- 1 knob of butter, chilled
- 200g of cavolo nero, shredded
- salt
- freshly ground black pepper
Divide the beans between 4 warmed plates and top with the sliced lamb. Finish with a drizzle of the green sauce and serve with a glass of Beronia Rioja Reserva
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