Roasted lamb neck fillet served with warm butter beans and chorizo and garlic roasted courgettes with sun blushed tomatoes.
Preheat the oven to 200'C.
Season the lamb fillets with salt and pepper. Heat a frying pan and add a splash of olive oil. Add the meat to the pan and turn to seal on all sides. Transfer to the oven and finish cooking for 6-7 minutes.
Peel and dice the shallot and the garlic. Pick and chop the parsley. Peel the chorizo if necessary and then cut the meat into small dice the meat. Drain and rinse the tinned beans.
Heat a frying pan and add the oil. Add the chorizo and cook for a minute or two. Add the shallot and the garlic to the pan and cook for a further two minutes. Add the butter beans to the pan and warm through. Remove from the heat and fold in the parsley.
Top and tail the courgettes and then cut them lengthways into quarters and then into chunks. Peel and finely dice the garlic.
Heat a frying pan until hot. Add a splash of olive oil and then the courgettes. Allow to colour on all sides and season with salt and pepper. Once the courgettes are just cooked, stir in the garlic and the sun blushed tomatoes.
Spoon the butter bean and chorizo mixture into the centre of your plates. Arrange the courgettes around the beans. Cut the lamb into slices and lay on top of the beans. Serve immediately.
«This recipe also works well using chicken, sea bream or sea bass instead of lamb.»