Caramelised lamb with spicy potato wedges

1. Preheat the oven to 170C. 
2. Trim any sinew from the lamb fillets. Mix the oregano and celery salt together and roll the lamb in it. Heat the olive oil in a pot and seal the lamb. Remove from the pot and place to one side.
3. Add half the garlic and the sugar to the pot, remove from the heat and add the balsamic vinegar. Bring to the boil then add the meat stock, red wine, sugar, salt and pepper to taste and allow to simmer until reduced by half. While it simmers place the lamb back in the simmering juices.
4. Cover with a lid and ccok in the oven for 25 minutes. Remove the lamb fillets and reduce the sauce by half, squeezing in the lemon juice.

To make the spicy potato wedges

1. Scrub potatoes, but leave the skin on, and cut in half widthways, not lengthways, and cut each half into 8 wedges – you’ll end up with 32 in total. Gently fry the onion in the oil until soft.
2. Add the cayenne and then the potatoes and stir for 3-4 minutes. Transfer to an earthen ware or oven proof dish. Cover with the stock and cook in a pre-heated oven for 180C for 30 to 40 minutes.

To serve

1. Toss the green beans in a wok with the remaining garlic and a knob of butter. Give a scoop of the potatoes, add a neck fillet and drizzle over the sauce, and serve with the sour cream.