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Roast lamb rump with flageolet and spring veg ragout

Name: Roast lamb rump with flageolet and spring veg ragout
Total time: 1 h 45 min
Ingredients: dried flageolet beans 250g; unsalted butter and olive oil 1 tbsp of each; Gower salt marsh lamb rumps 4 (about 200g each); onion 1, finely diced; carrot 1 large, finely diced; celery 2 sticks, finely chopped; bay leaf 1; thyme a few sprigs; tomato purée 2 tbsp; white wine 200ml; chicken stock 500ml; baby broad beans 150g, blanched and podded; frozen peas 150g, defrosted; coriander seeds 1 tbsp; 4 tbsp; tomatoes 2 very ripe, finely chopped; basil ½ a small bunch, leaves picked and shredded

1 hour 45 minutes + overnight soaking
serves 4
Easy

Check out our succulent lamb rump recipe with soft and tender flageolet beans and an easy aromatic sauce vierge

May 24, 2018 at 9:57 pm

Gower salt marsh lamb

Salt marsh lamb’s deliciousness is attributed to the herbs and grasses it grazes on. Gower salt marsh lambs in particular are free to graze on the tidal marsh of the Bristol Channel, feasting on samphire, sorrel, sea lavender and thrift which gives their meat a unique flavour. gowersaltmarshlamb.co.uk

Ingredients

dried flageolet beans 250g
unsalted butter and olive oil 1 tbsp of each
Gower salt marsh lamb rumps 4 (about 200g each)
onion 1, finely diced
carrot 1 large, finely diced
celery 2 sticks, finely chopped
bay leaf 1
thyme a few sprigs
tomato purée 2 tbsp
white wine 200ml
chicken stock 500ml
baby broad beans 150g, blanched and podded
frozen peas 150g, defrosted

SAUCE VIERGE

coriander seeds 1 tbsp
extra-virgin olive oil 4 tbsp
tomatoes 2 very ripe, finely chopped
basil ½ a small bunch, 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.