Neck of Lamb Stuffed with Cannellini Beans and Hazelnuts

Simple stuffed lamb fillet with beans, hazelnuts, and cavolo nero, prepared in advance for a spectacular roasted center piece.

Dinner Lamb Stuffed Hazelnuts Roast Cannellini Beans

Estimated Nutrition

Calories

708.8

kcal / serving

4252.8 kcal total

Carbs

23.7g

per serving

142.1 g total

Fat

48.1g

per serving

288.5 g total

Protein

45.4g

per serving

272.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

LegumesPulses

800

Cannellini Beans

canned, drained, rinsed

Meat

1.2

Lamb Neck Fillet

butterflied, beaten out to 15cm x 30cm x 2cm rectangles

NutsSeeds

piece

Garlic

peeled, chopped

sprig

Rosemary

leaves only, chopped

Hazelnut

shelled, toasted, skins removed

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

Extra Virgin Olive Oil

plus extra for greasing

Vegetables

250

Cavolo Nero

stalks removed

Method

Preheat the oven to 220°C.

Carve the lamb into slices and serve across six plates.

Place lamb on an oiled tray and roast at 220°C for 25 minutes before resting.

Remove film and tie the lamb fillets with string to secure them.

Roll the lamb tightly using the cling film to maintain a neat shape.

Lay lamb onto cling film, season, and layer with cavolo nero and the bean mixture.

Blanch cavolo nero in boiling salted water for 4 minutes and squeeze out excess water.

Stir in hazelnuts, season, mash lightly with a fork, and let cool on a plate.

Fry garlic and rosemary in oil for 3 minutes, then add beans and heat until breaking down.