• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D, P
MineralsCopper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 lamb rumps , about 175g each oil , for frying

  2. 2 sprig of rosemary

  3. 75 g butter , plus

  4. 1 knob extra for frying

  5. 1 red onion , finely chopped

  6. 1 clove garlic , finely chopped

  7. 1 ring of black pudding , coarsely chopped

  8. 1 sprig of rosemary

  9. 400 g canned butter beans , drained

  10. 400 g canned borlotti beans , drained

  11. 1 tbsp grain mustard

  12. 100 g creme fraiche

  13. 150 ml lamb stock

  14. 200 g breadcrumbs

  15. 100 g parmesan , grated

  16. 1 tbsp chopped parsley

  17. a little jus or gravy , to serve

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 220C/200C fan/Gas 7.

  2. Rub the lamb with oil and season well with salt and pepper. In an ovenproof frying pan, brown the lamb all over, then add the rosemary sprigs and pop the pan in the oven for 6-8 minutes for the meat to finish cooking. Remove and set aside to rest in a warm place.

  3. For the bean and black pudding gratin: heat a knob of butter and a little oil in a large ovenproof frying pan. Fry the onion and garlic until soft. Add the black pudding and fry until crisp. Add the rosemary, then both types of beans and heat through for 2-3 minutes. Stir in the mustard, crème fraîche and stock and simmer for 2-3 minutes more.

  4. Combine the breadcrumbs, parmesan, 75g of butter and the parsley in a bowl and mix well. Preheat the grill.

  5. Spoon the bean and black pudding mixture into flameproof serving dishes and sprinkle with the crumb mixture. Grill until the crumb crust is crisp. Meanwhile, carve lamb thickly and serve it with a little jus or gravy and the hot gratin.


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