Roast lamb rump with flageolet and spring veg ragout

Method

• step 1

  Put the flageolet beans into a bowl, immerse completely with cold water, cover and leave to soak overnight. The next day, drain the beans and put into a large pan, cover with plenty of fresh water and bring to a boil. Simmer for 1 hour, then drain well.

• step 2

  Heat the oven to 200C/fan 180C/gas 6. Heat the butter and oil in a casserole, season the lamb rumps really well and brown on both sides, then remove to a plate. Tip in the onion, carrot, celery, bay leaf and thyme with some seasoning and cook for 10 minutes until soft. Add the tomato purée and cook for a minute, then add the white wine and reduce by ¹/2. Tip in the flageolet beans and chicken stock, and simmer gently for 25 minutes. Add the broad beans and peas for the final 5 minutes.

• step 3

  After tipping in the beans and chicken stock, put the lamb rumps onto a roasting tray and roast for 15-20 minutes, depending on their thickness – if you have a digital thermometer it should read between 55C and 60C – then rest on a plate covered with foil for 10 minutes, and slice to serve.

• step 4

  For the sauce vierge, toast the coriander seeds in a small pan then pour in the olive oil and tomatoes, and heat gently until warm.

• step 5

  Spoon the flageolet ragout into bowls, top with the sliced rump and stir the basil into the sauce vierge then spoon over.