Lamb neck fillet with braised butter beans, cavolo nero and green sauce

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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. 

First published in 2022

This dish is made to specifically pair with Beronia's Rioja Reserva wine. Follow Beronia on Facebook and Instagram.




Lamb neck

Butter beans

Green sauce


  • Blender



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


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 


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


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


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

First published in 2022

Having developed his style of food working in an eclectic range of London restaurants, Henry Freestone’s no-frills style of cookery has gone on to win him heaps of praise.

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