Lamb neck fillet roasted with a smoked paprika marinade and served with a mixed bean stew and a crunchy wilted fennel salad.
Preheat the oven to 200'C.
Prepare the lamb neck by removing any sinew.
Season the with Maldon salt and the smoked paprika. Drizzle on the olive oil and rub the marinade into the meat. Make sure it is thoroughly coated.
To cook the lamb, heat a frying pan until hot and add a splash of oil. Sear the lamb on all sides, transfer to the oven and cook for 10 minutes. Remove from the oven and allow to rest.
Finely dice the onion and crush the garlic clove to a puree with a pinch of salt and the side of your knife. Remove the leaves from the basil and roughly chop the leaves. Drain and rinse the tinned pulses.
Heat a saucepan until hot and then sweat the onion until soft in a tablespoon of olive oil. Then add the garlic and cook for a further 30 seconds. Deglaze the pan with the balsamic vinegar and reduce by half.
Add the chopped tomatoes and cook for a couple of minutes. Season with salt and pepper and then finally add the tinned beans and peas. Warm the beans through and finish the sauce with the freshly chopped basil.
Cut the fennel in half, remove the tough core and slice finely on a mandolin. Wilt the fennel by lightly seasoning with salt. Place in a colander and allow the water to drain off. Pick and chop the parsley. Dress the fennel with olive oil, parsley and lemon juice just before serving.
Spoon the bean stew into a bowl. Slice the lamb fillets on the angle. Allow 4 slices per person.
Place on top of the bean stew and then finish the dish with a small pile of wilted fennel.
«Make sure that you allow the lamb neck to rest before carving. This will ensure that the meat is tender.»