Savour tender, seasoned Welsh lamb served with buttery broad beans and ripe cherry tomatoes.


  • 2 tbsp olive oil

  • Salt and fresh ground black pepper

  • 400g (14oz) rump of Welsh lamb

  • 4 banana shallots, unpeeled and cut in half

  • 4 sprigs fresh rosemary, soaked in cold water

  • 6 cloves garlic, unpeeled and soaked in cold water

  • 20 cherry tomatoes on the vine (4 bunches x 5 tomatoes per stem)

  • 300g (10oz) broad beans, blanched, skin removed

  • 100ml (3fl oz) chicken stock, reduced


  • 1.

    Preheat oven 220C/Gas Mark 7.

  • 2.

    Heat an ovenproof frying pan, add 1 tbsp olive oil and heat through.

  • 3.

    Season the lamb rumps, then place in the hot pan and sear all over until golden brown.

  • 4.

    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.

  • 5.

    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 information

Nutritional analysis per serving (2 servings)

  • Energy 1607kj
  • Fat Total 153g
  • Saturated Fat 73g
  • Protein 21g
  • Carbohydrate 40g
  • Sugar 16g
  • Sodium 1429mg

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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