Rump of lamb with braised beans and tomatoes

Rump of lamb with braised beans and tomatoes

Leiths How to Cook
Peter Cassidy

You will need to start this the night before, to allow time for the beans to soak.

For the braised beans


Quantity Ingredient
250g dried haricot, cannellini or white flageleot beans
2 shallots
2 garlic cloves
1/2 anchovy fillet in oil
1 bay leaf
1 thyme sprig
3 oregano sprigs
2 tomatoes
5 tablespoons olive oil
150ml white wine
300ml Chicken and veal stock

For the lamb

Quantity Ingredient
1/2 tablespoon olive oil, plus extra to drizzle
4 lamb rumps, each about 225 g
1/4 bunch parsley
freshly ground black pepper


  1. For the braised beans, place the beans in a large bowl, cover with plenty of water and leave them to soak overnight.
  2. Drain the beans, place in a saucepan and cover them with fresh water. Cook at a gentle simmer for 30 minutes.
  3. Meanwhile, halve, peel and finely dice the shallots. Peel and crush the garlic. Drain and chop the anchovy. Finely chop enough thyme to give ½ teaspoon and enough oregano to give 1 teaspoon. Blanch, refresh, peel, quarter, deseed and dice the tomatoes.
  4. Drain the beans and set aside in the sieve. In the saucepan, heat 3 tablespoons of the olive oil and sweat the shallots until soft. Add the garlic and anchovy and cook for 1 minute, allowing the anchovy to soften and melt into the shallots.
  5. Add the beans to the saucepan with the shallots, the remaining 2 tablespoons olive oil, the wine, stock, bay leaf, thyme and oregano. Bring to the boil, then lower the heat and simmer gently for about 1 hour until the beans are tender, checking every 15–20 minutes, as you may need to add some water.
  6. When the beans are cooked, the liquid should have reduced to a well flavoured sauce. Remove and discard the bay leaf. If the sauce is too thin, drain the beans, return the sauce to the pan and reduce to concentrate the flavour, then add back the beans. Set aside.
  7. To cook the lamb, heat the oven to 170ºC.
  8. Heat the olive oil in an ovenproof frying pan over a low heat. Score the fat side of the lamb rumps and season with salt and pepper. Place fat side down in the frying pan to render the fat. Keep the heat low to prevent the fat from burning. Once the fat is rendered and golden, pour off the excess from the pan and brown the rumps evenly all over, before transferring to the oven and roasting for 10–12 minutes until medium.
  9. While the lamb is cooking, reheat the beans, taste and adjust the seasoning. Coarsely chop enough parsley leaves to give you ½–1 tablespoons and stir through the beans with the tomatoes.
  10. Once the lamb is cooked, remove it from the oven and leave to rest for 3–4 minutes before carving, against the grain. Pour any roasting juices into the beans. Serve the lamb on the braised beans, drizzled with a little olive oil.


  • Rump of lamb with broad beans, peas and mint: Replace the braised beans with 1 quantity broad bean, pea and mint salad. Warm through before serving with the lamb.

    Rump of lamb with braised summer vegetables: Serve the lamb rumps with braised summer vegetables.
Leiths School of food and wine
cookery course
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