Lamb Neck with Braised Butter Beans and Green Sauce Recipe - Great British Chefs

Ingredients

• 2 lamb neck fillets
• 1 dash of vegetable oil
• salt
• freshly ground black pepper
• 800g of tinned butter beans, rinsed in cold water
• 1 onion, finely chopped
• 3 garlic cloves, finely sliced
• 2 sprigs of thyme
• 125ml of white wine
• 200g of cavolo nero, shredded
• 1 knob of butter, chilled
• extra virgin olive oil
• 1/2 bunch of parsley
• 1/2 bunch of basil
• 1/4 bunch of dill
• 1 tsp capers
• 1 garlic clove, roughly chopped
• 2 anchovies
• 1 lemon, zested and juiced
• 1 pinch of sea salt