Warm and fragrant and full of the taste of an Italian summer, you could also make this dish with Puy lentils or chickpeas instead of beans.


Equipment: Pestle and mortar, ovenproof frying pan
Serves: 4

  • 2 x 150g (5oz) lamb neck fillets 
  • 1 tbsp coriander seeds
  • 2 tsp fennel seeds
  • good pinch of dried chilli flakes 
  • 2 tbsp olive oil
  • 500g (1lb 2oz) ripe vine tomatoes, cut into thin wedges
  • 1 x 400g (14oz) tin white beans (such as cannellini or butter beans), drained and rinsed
  • 1 tbsp red wine vinegar 
  • squeeze of lemon juice
  • 2 tbsp extra-virgin olive oil 
  • handful of fresh basil leaves


  1. Preheat the oven to 200°C (180°C fan).
  2. Put the neck fillets into a dish. Roughly crush the coriander and fennel seeds in a pestle and mortar, then mix with the chilli flakes and half the oil. Press all over the lamb, season well and set aside for 10 minutes.
  3. Meanwhile, put the tomatoes and beans on a serving platter. Mix the vinegar and lemon juice with some seasoning, then whisk in the extra-virgin olive oil; pour this over the tomatoes and beans.
  4. Heat the remaining tablespoon of olive oil in an ovenproof frying pan and fry the spiced lamb on all sides until sealed and golden all over.
  5. Transfer to the oven and cook for 8–10 minutes (the lamb should still be pink in the middle). Rest for 5 minutes, then slice and gently toss through the beans and tomato salad. Scatter with the basil leaves and serve.
  • KCALS: 729
  • FAT: 50.0g
  • SAT FAT: 14.0g
  • CARBS: 27.0g
  • SUGARS: 8.0g
  • FIBRE: 11.0g
  • PROTEIN: 37.0g
  • SALT: 0.39g