Angela Hartnett's Lamb with Chicory Recipe

Quick-cooked lamb neck is full of flavour - and perfectly tender as long as you let it rest. Add chicory and green beans for a healthy supper.The neck is a much underused piece of lamb. It's not just for slow cooking; there is a load of flavour in this cut and it's very tasty when cooked properly. Make sure you allow it to rest, and try it with rosemary and garlic if you want a bit of a change.(Serves 2)
300g French or bobby beans
Vegetable oil
50g butter
500g lamb neck, cut into fillets
50ml olive oil
10ml white-wine vinegar
½ tsp Dijon mustard
1 chicory, sliced
1 tbsp flat-leaf parsley
6-8 anchovy filletsCook the beans in salted boiling water for about 10 minutes until soft. Drain, then refresh in cold water.Put a dash of vegetable oil in a pan on medium heat, add the butter and allow to foam.Season the lamb fillets, add them to the pan and saute for four minutes, turning halfway through, until they are cooked medium rare.Remove and allow to rest.Beat together the oil, vinegar and mustard, and toss with the chicory, cooked beans, parsley and anchovies.Check the seasoning and serve with the lamb.• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett.
Angela Hartnett's lamb with beans and chicory. Photograph: Linda Nylind for the Guardian