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
- 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
- Preheat the oven to 200°C (180°C fan).
- 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.
- 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.
- 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.
- 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