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Roast Lumb Rump with Borlotti Beans

Try this Lamb recipe for your next Sunday lunch. The Borlotti Beans soaked overnight tastes delicious with this juicy lamb dish.


  • 4 x 180g lamb rumps

  • 2 cloves garlic, cut in four

  • ½ bunch of thyme

  • 2 tbs. olive oil

  • 1 cup of lamb/beef stock

  • 1 tsp. Dijon mustard

  • 400g dried Borlotti beans, soaked overnight in lots of water

  • 1 carrot

  • 2 bay leaves

  • 1 onion, studded with 3 cloves

  • 1 cup of frozen peas, blanched


  • 1.

    To cook the Borlotti, place in a pot cover with lost of water. Add the carrot, bay leaves and onion and cook for 1 ¼ hours on a gently simmer until cooked through. Once cooked season with salt.

  • 2.

    Preheat the oven to 180°C.

  • 3.

    Make two deep incisions with the point of a sharp knife into the lamb rumps and place quarters of garlic cloves into each slit. Season the lamb with salt and pepper. In an oven- proof frying pan, add oil and seal each rump. Add the thyme to the pan and cook in the oven 15-20 minutes for medium-rare or a little longer if you prefer your meat medium.

  • 4.

    Remove from the oven and place meat on a plate covered loosely with foil to rest for 10 minutes.

  • 5.

    While the meat is resting, drain any excess fat and thyme stalks from the pan. Place on a medium heat and add the stock and mustard. Reduce by one quarter.

  • 6.

    Add the drained Borlotti and peas and heat through the thickened sauce. Season this again with salt and pepper if required.

  • 7.

    Carve the roasts into thick slices and serve with the bean mixture.


Serves: 2
Time: 25-30 minutes

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