Lamb neck fillet with tomatoes, shallots & butter beans

Name: Lamb neck fillet with tomatoes, shallots & butter beans
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 700 g jar Bold Bean Co Queen Butter Beans; 300 g pack No.1 Red Choice Tomatoes, halved; 4 echalion shallots, peeled and halved; 1 tsp smoked paprika; 3 tbsp olive oil; 2 packs British lamb neck fillet, about 300g each; 100 ml oloroso sherry; 100 ml chicken stock; 2 tbsp sherry vinegar; 25 g pack flat leaf parsley, leaves roughly chopped; 2 clove/s garlic, crushed

Rich, sticky vegetables complement sweet, delicate lamb beautifully in this simple traybake. If you like recipes that deliver maximum flavour for minimum effort, this one’s for you – serve with the Romesco sauce

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HealthyHigh proteinSource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook50 mins
Total time1 hr
PlusResting

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700g jar Bold Bean Co Queen Butter Beans
300g pack No.1 Red Choice Tomatoes, halved
4 echalion shallots, peeled and halved
1 tsp smoked paprika
3 tbsp olive oil
2 packs British lamb neck fillet, about 300g each
100ml oloroso sherry
100ml chicken stock
2 tbsp sherry vinegar
½ x 25g pack flat leaf parsley, leaves roughly chopped
2 clove/s garlic, crushed

Preheat the oven to 200ºC, gas mark 6. Rinse and drain the butter beans, then scatter into a large roasting tin. Nestle the tomatoes and shallots between the beans.
In a jug, combine the paprika and olive oil, then brush some over the lamb fillets. Season, cover and set aside until needed.
Stir the sherry and chicken stock into the jug with the remaining paprika oil and pour over the vegetables. Transfer to the oven and cook for 40 minutes.
Near the end of cooking time, heat a large frying pan over a high heat and brown the lamb evenly on all sides, about 5 minutes. Pour in the sherry vinegar and quickly turn the lamb in the pan to coat it. Remove from the heat.
Remove the roasting tin from the oven and gently stir in the parsley and garlic. Don’t worry if the tomatoes break a bit, but try to avoid squishing them too much. Taste, adjusting the COOK’S TIP To save time, use a 200g jar of roasted peppers, drained, instead of roasting yourself. Spring classics An easy, flavour-packed menu, perfect for those incoming brighter days seasoning if needed. Sit the lamb over the cooked vegetables and pour in any pan juices. Roast for 10-12 minutes more, depending on how you like your lamb. Allow the lamb to rest for 5 minutes (keep the vegetables hot in the turned-off oven), then thickly slice and serve on top of the vegetables with any resting juices, and the Romesco sauce, if liked.

Typical values per serving when made using specific products in recipe