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Warm Lamb Rump with Butter Bean Salad

Warm Lamb Rump with Butter Bean Salad
Warm Lamb Rump with Butter Bean Salad 


Mixed Roast Cut Vegetables BR1104
Raw Beetroot BR1112 
Brakes Olive Oil 33889 
Boneless Lamb Rump BR2128 
Red Onions BR1149 
Brakes Butter Beans 15785
Mesclun Green Leaves BR1182 
Flat Leaf Parsley BR1280


Brakes Red Cooking Wine 25690
Brakes Lamb Flavoured Bouillon Paste 34062 
Brakes Redcurrant Jelly 100311 
Avonmore Salted Butter 459317 

Roast the chunky vegetables and beetroot in 3 tablespoons of oil in a hot oven and allow to cool. Seal the lamb in a hot pan and place in a pre-heated oven at 200°C for approximately 8-10 minutes. Leave to rest before slicing. Combine onions, celery and beans in 2 tablespoons oil, mix with the roasted vegetables.

Bring the red wine to the boil, simmer to reduce by half, add the stock and reduce. Add redcurrant jelly, butter, season and stir in the redcurrants.

Dress the plate with salad leaves, herbs, beans and vegetables. Slice and arrange the lamb, pour over the sauce and garnish with redcurrants.