This is one of my favourite recipes – delicious, healthy and very simple to make.
Serves 4
500g lamb neck fillet
2 garlic cloves
500g cherry tomatoes
2 x 400g cans of butter beans
Handful of fresh coriander leaves
Trim the excess fat from the lamb fillet, slice it into bite sized pieces and then sprinkle on all sides with salt and pepper.
Finely chop the garlic. Cut the tomatoes in half but leave the skins on.
Heat two tablespoons of oil in a pan, add the lamb and fry for about five minutes by which time it should be browned all over. Stir in the garlic and tomatoes, season with salt and pepper and then cook until the tomatoes start to soften. Cover the pan and cook gently until the tomatoes have broken down to a sauce and the lamb is tender.
Stir in the butter beans and heat through. Then just before serving, roughly chop the coriander and stir it into the sauce.