Lamb with a Nage of Beans, Romesco Sauce and Salsa Verde
Golden lamb rump served with a medley of broad beans, peas and French beans, alongside a roasted pepper and nut romesco sauce and salsa verde. Colourful and packed with flavour.
Ingredients
- 2 lamb rumps
- Vegetables – 100g broad beans, podded 100g French beans, sliced 100g fresh peas
- 50g butter
- 50ml water
- Few sprigs of mint and coriander, chopped
Sauce
- 100ml olive oil
- 2 garlic cloves
- 100g roasted red peppers
- 2 tomatoes, chopped
- 50g almonds, roasted
- 50g hazelnuts, roasted
- 1 tsp smoked paprika
- 2 slice bread, cubed fried
- 1 tbs sherry vinegar
- Few sprigs of thyme
- Salt and pepper
Salsa Verde
- 2 tbs sherry vinegar
- 1 tbs Dijon mustard
- ½ a shallot, peeled and diced
- 1 small bunch coriander, chopped
- 1 small bunch mint, chopped
- 2 tbs capers
- 50ml olive oil
Method
- To make the sauce, fry the bread, hazelnuts and garlic in a drizzle of olive oil. Pop in the food processor with theother sauce ingredients, blitz until Season with salt and pepper.
- Chop all the ingredients together for the salsa
- Pre heat the oven to 200
- Pan fry the lamb rumps in a small oven proof frying pan over a medium heat until golden and crisp, this will take 5 to 6 minutes.
- Pop in the oven for 12 minutes to
- In a pan, heat the butter with the water to the boil and pop the broad beans, peas, herbs and French beans for 2 to 3 minutes.
- Spoon the veg and sauce onto a Top with the lamb and salsa verde.
Ingredients
- 2 lamb rumps
- Vegetables – 100g broad beans, podded 100g French beans, sliced 100g fresh peas
- 50g butter
- 50ml water
- Few sprigs of mint and coriander, chopped
Sauce
- 100ml olive oil
- 2 garlic cloves
- 100g roasted red peppers
- 2 tomatoes, chopped
- 50g almonds, roasted
- 50g hazelnuts, roasted
- 1 tsp smoked paprika
- 2 slice bread, cubed fried
- 1 tbs sherry vinegar
- Few sprigs of thyme
- Salt and pepper
Salsa Verde
- 2 tbs sherry vinegar
- 1 tbs Dijon mustard
- ½ a shallot, peeled and diced
- 1 small bunch coriander, chopped
- 1 small bunch mint, chopped
- 2 tbs capers
- 50ml olive oil
Method
- To make the sauce, fry the bread, hazelnuts and garlic in a drizzle of olive oil. Pop in the food processor with theother sauce ingredients, blitz until Season with salt and pepper.
- Chop all the ingredients together for the salsa
- Pre heat the oven to 200
- Pan fry the lamb rumps in a small oven proof frying pan over a medium heat until golden and crisp, this will take 5 to 6 minutes.
- Pop in the oven for 12 minutes to
- In a pan, heat the butter with the water to the boil and pop the broad beans, peas, herbs and French beans for 2 to 3 minutes.
- Spoon the veg and sauce onto a Top with the lamb and salsa verde.
