Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Roast lamb rump with flageolet and spring veg ragout
- Preparation and cooking time
- Total time
- + overnight soaking
- Easy
- Serves 4
Ingredients
- 250g dried flageolet beans
- 1 tbsp of each unsalted butter and olive oil
- 4 (about 200g each) Gower salt marsh lamb rumps
- 1 onion, finely diced
- 1 large carrot, finely diced
- 2 sticks celery, finely chopped
- 1 bay leaf
- a few sprigs thyme
- 2 tbsp tomato purée
- 200ml white wine
- 500ml chicken stock
- 150g baby broad beans, blanched and podded
- 150g frozen peas, defrosted
SAUCE VIERGE
- 1 tbsp coriander seeds
- 4 tbsp extra-virgin olive oil
- 2 very ripe tomatoes, finely chopped
- ½ a small bunch basil, leaves picked and shredded
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.
