Savour tender, seasoned Welsh lamb served with buttery broad beans and ripe cherry tomatoes.
Preheat oven 220C/Gas Mark 7.
Heat an ovenproof frying pan, add 1 tbsp olive oil and heat through.
Season the lamb rumps, then place in the hot pan and sear all over until golden brown.
Add the banana shallots, rosemary, garlic and tomatoes. Place in the pre-heated oven for 20-25 minutes (longer if you require it more well-done). When the lamb and vegetables are cooked, remove from the pan, cover with cling film and allow to rest while you make the sauce.
Add the chicken stock and the broad beans to the pan the lamb and vegetables were in and simmer for 1-2 minutes, season to taste.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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