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

PT35M

First published in 2022
Share recipe

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

Ingredients

Metric

Imperial

Lamb neck

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

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

2

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

3

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
4

Preheat an oven to 200°C/gas mark 6 and place a large ovenproof frying pan over a high heat. Season the lamb necks with salt and pepper

5

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
6

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

7

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
Share recipe