Roast Lamb Rump with Borlotti Beans

Cook time 25-30 minutes
Servings 2


4 x 180g lamb rumps
2 cloves garlic, cut in four
½ bunch of thyme
2 tbs. olive oil
1 cup of lamb/beef stock?
1 tsp. Dijon mustard

400g dried Borlotti beans, soaked overnight in lots of water
1 carrot
2 bay leaves
1 onion, studded with 3 cloves
1 cup of frozen peas, blanched

Roast Lamb Rump with Borlotti Beans


To cook the Borlotti, place in a pot cover with lost of water. Add the carrot, bay leaves and onion and cook for 1 ¼ hours on a gently simmer until cooked through. Once cooked season with salt.

Preheat the oven to 180°C.

Make two deep incisions with the point of a sharp knife into the lamb rumps and place quarters of garlic cloves into each slit. Season the lamb with salt and pepper. In an oven- proof frying pan, add oil and seal each rump. Add the thyme to the pan and cook in the oven 15-20 minutes for medium-rare or a little longer if you prefer your meat medium.

Remove from the oven and place meat on a plate covered loosely with foil to rest for 10 minutes.

While the meat is resting, drain any excess fat and thyme stalks from the pan. Place on a medium heat and add the stock and mustard. Reduce by one quarter.

Add the drained Borlotti and peas and heat through the thickened sauce. Season this again with salt and pepper if required.

Carve the roasts into thick slices and serve with the bean mixture.