|310g lamb neck fillet, trimmed of fat||1/4 lb fresh, tender asparagus spears, woody parts removed|
|1 oz butter||3 tblsp olive oil|
|1 fresh rosemary sprig||1 tblsp sherry vinegar|
|1 clove garlic, unpeeled||1/2 in piece fresh ginger, peeled and finely chopped|
|1/2 teasp mixed peppercorns||2 tblsp fresh coriander, chopped|
|Salt & pepper||1 beef tomato, deseeded and diced|
Melt the butter in a large frying pan and heat until golden brown but not burnt. Add the lamb and turn in the butter until the meat is browned all over. Add the rosemary, garlic and peppercorns and cook for 5-8 minutes, turning the meat once, until tender and done to your liking.
Remove the lamb from the pan, discarding the juices, and leave to rest in a warm place.
Bring a large saucepan of lightly salted water to the boil. Place the asparagus spears in the pan, tips uppermost, and cook for about 5 minutes or until the spears are just tender when pierced with the point of a knife.
Meanwhile, warm the olive oil in a small saucepan; add the vinegar, ginger and chopped coriander. Stir in the tomato, gently heat through and season.
Thickly slice the lamb and arrange with the asparagus on 2 warmed dinner plates. Spoon the tomato dressing into the centre, garnish with coriander sprigs and serve with new potatoes.