Ingredients

 

2x 400g tins of flageolet beans (cannellini beans can be used as a substitute if not available)

drained and rinsed

25oml double cream

2 garlic cloves finely chopped

1 sprig rosemary finely chopped

4 trimmed lamb rumps

1 tablespoon cracked black peppercorns

2 tablespoons clarified butter

4 tablespoons unsalted butter

4 tablespoons brandy

250ml lamb stock

 

Method

 

Preheat oven to 180°c

 

Combine the beans, garlic, rosemary and cream in a saucepan, bring to the boil and simmer

for about 15 minutes till the cream thickens, remember to stir every few minutes so that the

beans don’t stick to the pan, then season to taste.

 

Season the lamb rumps by sprinkling the cracked pepper onto one side of the meat and

press the pepper into the lamb with the palm of your hand, season lightly with sea salt flakes

(it is important to add the pepper first, if you salt first the peppercorns wont adhere to the

lamb).

 

Melt the clarified butter in a thick bottomed oven proof frying pan, when hot add the lamb

peppercorn side down and fry briskly for about 5 minutes to achieve a golden brown crust.

Turn the lamb over and seal for 2 minutes, pour off the clarified butter, add the unsalted

butter to the pan and roast in the oven for about 12 minutes for pink lamb. Take out of the

oven, then remove the lamb from the pan and leave to rest lightly covered in foil in a warm

place.

 

Add the brandy to the frying pan and cook on a moderate heat for 2 minutes to drive off the

alcohol, add the lamb stock and reduce down to a saucing consistency, divide the beans

between four bowls, slice the lamb rumps and arrange on top and then spoon a little sauce

over the top of the meat.