Lamb Neck with Peas and Braised Lettuce – La Classe de Cuisine

Ingredients

• 4 small lamb neck fillets ( about 600g)
• 1 or 2 Tbsp olive oil
• 2 knobs unsalted butter
• 1 onion, trimmed and finely sliced
• 2 garlic cloves, crushed
• 4 oz (100g) white wine
• 2 whole gem lettuce, trimmed and cut lengthways into quarters
• 2 cups (400g) fresh or frozen garden peas
• 1 1/4 cup (250 ml) chicken stock