Spice-crusted Lamb with White Bean & Tomato Salad

Warm and fragrant and full of the taste of an Italian summer, you could also make this dish with Puy lentils or chickpeas instead of beans.
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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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Two 150-gram (5-ounce) lamb neck fillets

1 tablespoon coriander seeds

2 teaspoons fennel seeds

Good pinch of dried chile flakes

2 tablespoons olive oil

500 grams (1 pound 2 ounces) ripe vine tomatoes, cut into thin wedges

One 400-gram (14-ounce) can white beans (such as cannellini or butter beans), drained and rinsed

1 tablespoon red wine vinegar

Squeeze of lemon juice

2 tablespoons extra-virgin olive oil

Handful of fresh basil leaves


Special equipment:
Pestle and mortar, ovenproof frying pan
  1. Preheat the oven to 200 degrees C/400 degrees F (180 degrees C/350 degrees F fan).
  2. Put the neck fillets into a dish. Roughly crush the coriander and fennel seeds in a pestle and mortar, then mix with the chile flakes and half the olive oil. Press all over the lamb, season well and set aside for 10 minutes.
  3. Meanwhile, put the tomatoes and beans on a serving platter. Mix the vinegar and lemon juice with some seasoning, then whisk in the extra-virgin olive oil; pour this over the tomatoes and beans.
  4. Heat the remaining tablespoon of olive oil in an ovenproof frying pan and fry the spiced lamb on all sides until seared and golden all over. Transfer to the oven and cook for 8 to 10 minutes (the lamb should still be pink in the middle). Rest for 5 minutes, then slice and gently toss through the beans and tomato salad. Scatter with the basil leaves and serve.
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