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

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

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