Fennel and pepper crusted lamb with butterbean stew recipe

  • Serves 2
  • 30 mins
  • 634 calories / serving
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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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  • Ingredients

  • 400g (13oz) lamb neck fllet
  • 1 tbsp olive oil
  • 2 tsp fennel seeds, crushed
  • 1/2 tsp black peppercorns, crushed
  • 1 small onion, finely sliced
  • 2 garlic cloves, crushed
  • 2 sprigs fresh thyme
  • 1 x 227g tin chopped tomatoes
  • 75ml (3fl oz) chicken stock
  • 1 x 400g tin butter beans, drained
  • 2 tbsp crème fraîche
  • small handful parsley, chopped
  • 1/2 lemon, squeezed
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  • Energy 2644kj 634kcal 32%
  • Fat 39.6g 57%
  • Saturates 17.3g 87%
  • Sugars 6.7g 7%
  • Salt 0.5g 9%

of the reference intake
Carbohydrate 22.3g Protein 48.3g Fibre 8.2g

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