Lamb with a Nage of Beans
BBQ lamb rump with a crisp anchovy, caper, and herb crumb, served over a buttery nage of broad beans, peas, and asparagus. Packed with beautiful flavours!
Ingredients
- 2 lamb rumps
- 1 tbsp Dijon
Crumb
- 2 slices sourdough
- 1 lemon, rind only
- 2 tbsp capers
- 8 anchovies
- 1 small bunch of parsley
- 1 small bunch of mint
Vegetables
- 200g broad beans, podded
- 100g asparagus, halved
- 100g fresh peas
- 50g butter
- 50ml water
- 1 clove of garlic, crushed
Method
Pre heat the BBQ until hot and the coals are white.
Tear the bread into chunks, pop onto a tray with the capers, lemon and anchovies and cook until golden in colour. Cool.
Pan fry the lamb rumps until golden then pop in the pizza oven for 8 minutes.
Blitz the bread mixture and herbs, brush the rumps with mustard and top with bread mix.
In a pan heat the butter with the water and garlic, pop in the broad beans and peas and cook for 2 minutes. Add the asparagus then cook for a further 2 minutes. Spoon the veg onto a platter and top with the lamb.
Ingredients
- 2 lamb rumps
- 1 tbsp Dijon
Crumb
- 2 slices sourdough
- 1 lemon, rind only
- 2 tbsp capers
- 8 anchovies
- 1 small bunch of parsley
- 1 small bunch of mint
Vegetables
- 200g broad beans, podded
- 100g asparagus, halved
- 100g fresh peas
- 50g butter
- 50ml water
- 1 clove of garlic, crushed
Method
Pre heat the BBQ until hot and the coals are white.
Tear the bread into chunks, pop onto a tray with the capers, lemon and anchovies and cook until golden in colour. Cool.
Pan fry the lamb rumps until golden then pop in the pizza oven for 8 minutes.
Blitz the bread mixture and herbs, brush the rumps with mustard and top with bread mix.
In a pan heat the butter with the water and garlic, pop in the broad beans and peas and cook for 2 minutes. Add the asparagus then cook for a further 2 minutes. Spoon the veg onto a platter and top with the lamb.
