Roast rump of lamb, flageolet puree, balsamic dressing

Serves: 6 (scaled from 6)


7 large shallot
1 litre chicken stock
0.5 carrot
200 g butter
2 tsp balsamic vinegar
6 potatoes
4 sprig thyme
10.5 clove garlic
50 g flour
1 lemons
100 g pancetta
200 g spinach
6 sun dried tomatoes
300 ml lamb jus
225 g flageolet beans
6 sticks salsify
0.5 tsp redcurrant jelly
1 tsp lemon oil
6 150g lamb rumps
0 chervil


Soak beans overnight.

Make lemon oil, stocks and jus in advance. Also tomato fillets (if using instead of sun dried tomatoes).

Shallot puree (1-2 days before)

Heat oven to 180. Place 6 (of 7) shallots, 1 clove garlic, 1 sprig thyme, splash of olive oil in a parcel made of 30cm foil. Bake 30mins.

Trim off skin from shallots, discard other ingredients. Food process to smooth pulp. If runny, reduce in a pan until thick, stirring. Keep covered.

Flageolet puree (day before)

Beans have been soaked overnight. Rinse and place in saucepan with chicken stock, pancetta, carrot, 1 shallot, 0.5 cloves garlic, 1 sprig thyme. Simmer 20 mins. Add salt, cook 30 mins more. Top up with water if needed.

Leave to cool, then strain and reserve liquid, remove garlic and discard.

Process the rest until very smooth, adding stock as needed to bring to consistency of wet mash.

Keep in airtight container.

Salsify (day before)

Mix 1 litre water and juice of the lemon in a saucepan. Whisk in flour until dissolved. Bring to boil, stirring occasionally.

Meanwhile, peel salsify, trim blemishes and cut in half. Cook in the blanc for 12-15 mins until just soft in centre. Allow to cool slightly, then remove and cut into 3 pieces per person. Store covered in fridge.

Fondant potato (2-3 hours ahead)

Heat oven to 170. Peel potatoes, cut into 4cm thick slabs then cut into 5cm circles (pastry cutter) and trim off sharp edges.

In an ovenproof saucepan, heat corn oil medium-high. Add potatoes and garlic, brown on one side. Turn over and add butter, 100ml water, seasoning. Bring to simmer then put in oven until centres are soft (12-15 mins suggested, takes more like 30+!).

Remove from oven and let soak up butter for about an hour.

Balsamic dressing (1 hour ahead)

Combine 1 clove garlic, redcurrent jelly, lemon oil, balsamic vinegar, half tsp thyme leaves, sundrie
d tomatoes, lamb jus in a small saucepan. Bring to simmering point then immediately remove from heat. Leave to infuse for 30 mins before serving.

Garlic confit (0.5 hours ahead)

Put 6 garlic cloves (unpeeled), sprig of thyme, 50ml olive oil, 2 tbsp salt in a foil parcel. Bake 25 mins at 180.


Heat oven to 180.

Season lamb with s+p, brown 2 at a time. Place on a grill pan in oven to cook 13 mins, then rest 7-10 mins, carve.

Reheat flageolet puree in a pan.

Reheat salsify in some butter. Check its all seasoned OK.

Rewarm garlic confit in oven 3 mins

Rewarm potatoes.

Warm dressing briefly

Whilst lamb is resting, wilt spinach in a little butter and drain.

Carve lamb.


Make 2 piles on either side of plate:

-Pile 1: round of spinach, fondant potato, shallot puree, garlic confit

-Pile 2: Flageolet puree, crossed salsify, carved lamb, dressing.


Can substitute back bacon for pancetta.

Made last time with canelli beans

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