Ingredients

• 4 tbsp extra virgin olive oil
• plus extra for greasing
• 5 garlic cloves
• peeled
• chopped
• 2 sprigs fresh rosemary
• leaves only
• chopped
• 800g/1lb 12¼oz canned cannellini beans
• drained
• rinsed
• 50g/2oz shelled hazelnuts
• toasted
• skins removed
• salt and freshly ground black pepper
• 250-300g/9-10½oz cavolo nero
• stalks removed
• 1.2kg/2lb 10¼oz lamb neck fillets
• each butterflied
• then beaten out to 15cm x 30cm x 2cm/6in x 12in x 1in rectangles using a meat mallet

Directions

• Preheat the oven to 220C/430F/Gas 7.
• Heat the oil in a saucepan over a medium heat and fry the garlic and rosemary for 2-3 minutes. Once the garlic is pale golden-brown
• add the drained beans. Continue to heat
• stirring regularly
• for 10-12 minutes
• or until the beans begin to break down.
• Stir in the hazelnuts and season
• to taste
• with salt and freshly ground black pepper. Mash the mixture lightly
• using a fork
• then spoon onto a plate and set aside to cool.
• Blanch the cavolo nero in a pan of boiling
• salted water for four minutes. Drain well and
• when cool enough to handle
• gently squeeze to remove any excess water.
• Lay each flattened rectangle of neck fillet onto a large piece of cling film and season
• to taste
• with salt and freshly ground black pepper. Arrange a layer of cavolo nero leaves onto each neck fillet and divide the bean mixture between them. Wet your hands and
• using the flats of your palms
• press the mixture down to form a compact
• even layer.
• Starting with the short edge of the rectangle of lamb
• gently but firmly roll up the lamb
• using the cling film to keep the shape tight and even
• until the lamb forms a neat roll.
• Remove the cling film and tie 3-4 pieces of string around each lamb fillet to hold it in place. (NB: If making in advance
• cover the rolled lamb with cling film and store in the fridge overnight. Remove from the fridge 3-4 hours before cooking.)
• Place the stuffed lamb fillets onto a lightly oiled baking tray and season
• to taste
• with salt and freshly ground black pepper. Transfer to the oven and cook on the top shelf for 20-25 minutes (for medium)
• or until cooked to your liking. Once cooked
• remove from the oven
• cover with aluminium foil and set aside to rest for at least 10 minutes.
• To serve
• carve the rolled
• stuffed lamb into slices and divide the slices equally among six serving plates.