Lamb neck flavoured with fennel and served with a delicious butterbean stew, the perfect meal for a night in for two. It can be ready in 30 minutes leaving you more time to relax.
Preheat the oven to gas 6, 200°C, fan 180°C. Season the lamb and rub with a little olive oil. Seal the lamb in a pan over a medium heat for 2-3 minutes, until browned on all sides. Remove from the heat.
Rub the crushed fennel and peppercorns over the lamb. Transfer to a roasting tin and cook for 10-12 minutes for pink meat (allow 3-5 minutes more for medium). Rest for 5 minutes.
Meanwhile, heat the remaining oil in a pan and gently cook the onion for 2-3 minutes, or until softened. Add the garlic, cook for 1 minute, then stir in the thyme, tomatoes, stock; season well. Simmer for 10 minutes, then add the beans and cook for 5 minutes more. Stir in the crème fraîche, parsley and lemon juice, to taste.
To serve, thickly slice the lamb and divide between two plates over the butter bean stew.
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