Seared lamb pizzaiola

Method

1. Season the lamb neck fillets with salt and pepper, then set aside.
2. Heat a griddle pan or heavy-based frying pan over a high heat. When smoking hot, lower the heat to medium, add the lamb and sear for 21/2-3 minutes on each of the 4 sides, depending on how thick they are. Lift the lamb onto a warmed plate, cover with foil and leave to rest in a warm oven.
3. Put the 3 tbsp olive oil and the garlic in a frying pan over a high heat. When the garlic starts to sizzle, add the tomatoes and oregano, then cook over a high heat for 4-6 minutes, shaking the pan now and then so nothing sticks and the juices reduce. Season.
4. Slice the lamb on an angle. Spoon some of the tomato sauce into the centre of each plate and arrange overlapping slices of the lamb on top. Scatter over the capers. Pile a few salad leaves on top of the lamb. Serve with more salad leaves and maybe some sautéed potatoes, crusty bread or French-style frites.