Pan-seared lamb rump is served alongside a smooth cannellini bean & crème fraîche purée, braised balsamic onions and blanched green beans. Acidic pickled mustard seeds, a sweet glaze and fresh thyme balance out and finish off this mouthwatering dish!
Lamb Rump & Pickled Mustard Seeds
Lamb Rump & Pickled Mustard Seeds
with a cannellini bean purée & fresh thyme
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Baby Onions
- Balsamic Glaze
- Cannellini Beans
- Creme Fraiche
- Free-range Lamb Rump
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Green Beans
- Mustard Seeds
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Sugar/Sweetener/Honey
- Blender
- Paper Towel
- Butter
BEANS
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water. Set aside. In a bowl, combine the white wine vinegar, 5ml of a sweetener of choice, and 10ml of water. Add the mustard seeds and set aside to pickle.
ONIONS
Peel the baby onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the halved onions, cut-side down, and char for 5-6 minutes, until golden. Remove from the pan and set aside.
PURÉE
Return the pot to a medium heat with a drizzle of oil. When hot, add the grated garlic and ½ the chopped thyme. Fry for 30-60 seconds until fragrant, shifting constantly. Add the drained cannellini beans and 80ml of water. Bring to a simmer for 5-6 minutes until the beans are heated through. Remove from the heat and drain. Add the warmed cannellini beans to a blender with the crème fraîche and seasoning. Pulse until smooth. Season to taste. Return the bean purée to the pot and cover to keep warm.
LAMB
Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb rump dry with some paper towel, and season. When the pan is hot, sear the rump fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). During the final 1-2 minutes, baste with a knob of butter. On completion, place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
GLAZE
Return the pan to a medium-high heat. Add the browned onions, cut-side down, to the pan along with ¾ of the balsamic glaze and 25ml of water. Leave to simmer for 2-3 minutes, until sticky. Drain the pickling liquid from the mustard seeds.
EAT!
Smear the bean purée onto a plate and top with the rump slices. Side with the braised onions and the green beans. Drizzle over the remaining balsamic glaze and dollop on the pickled mustard seeds. Garnish with the remaining thyme. There you have it!
Green Beans - 80g
White Wine Vinegar - 10ml
Mustard Seeds - 5ml
Baby Onions - 2
Garlic Clove - 1
Fresh Thyme - 3g
Cannellini Beans - 120g
Crème Fraîche - 25ml
Free-range Lamb Rump - 160g
Balsamic Glaze - 25ml
BEANS
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water. Set aside. In a bowl, add the white wine vinegar, 10ml of a sweetener of choice, and 20ml of water. Add the mustard seeds and set aside to pickle.
ONIONS
Peel the baby onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the halved onions, cut-side down, and char for 5-6 minutes, until golden. Remove from the pan and set aside.
PURÉE
Return the pot to a medium heat with a drizzle of oil. When hot, add the grated garlic and ½ the chopped thyme. Fry for 30-60 seconds until fragrant, shifting constantly. Add the drained cannellini beans and 160ml of water. Bring to a simmer for 5-6 minutes until the beans are heated through. Remove from the heat and drain. Add the warmed cannellini beans to a blender with the crème fraîche and seasoning. Pulse until smooth. Season to taste. Return the bean purée to the pot and cover to keep warm.
LAMB
Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb rump dry with some paper towel, and season. When the pan is hot, sear the rump fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). During the final 1-2 minutes, baste with a knob of butter. On completion, place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
GLAZE
Return the pan to a medium-high heat. Add the browned onions, cut-side down, to the pan along with ¾ of the balsamic glaze and 50ml of water. Leave to simmer for 2-3 minutes, until sticky. Drain the pickling liquid from the mustard seeds.
EAT!
Smear the bean purée onto a plate and top with the rump slices. Side with the braised onions and the green beans. Drizzle over the remaining balsamic glaze and dollop on the pickled mustard seeds. Garnish with the remaining thyme. There you have it!
Green Beans - 160g
White Wine Vinegar - 20ml
Mustard Seeds - 10ml
Baby Onions - 4
Garlic Cloves - 2
Fresh Thyme - 5g
Cannellini Beans - 240g
Crème Fraîche - 50ml
Free-range Lamb Rump - 320g
Balsamic Glaze - 50ml
BEANS
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water. Set aside. In a bowl, combine the white wine vinegar, 15ml of a sweetener of choice, and 30ml of water. Add the mustard seeds and set aside to pickle.
ONIONS
Peel the baby onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place a large pan over a medium-high heat with a drizzle of oil. When hot, add the halved onions, cut-side down, and char for 5-6 minutes, until golden. Remove from the pan and set aside.
PURÉE
Return the pot to a medium heat with a drizzle of oil. When hot, add the grated garlic and ½ the chopped thyme. Fry for 30-60 seconds until fragrant, shifting constantly. Add the drained cannellini beans and 240ml of water. Bring to a simmer for 5-6 minutes until the beans are heated through. Remove from the heat and drain. Add the warmed cannellini beans to a blender with the crème fraîche and seasoning. Pulse until smooth. Season to taste. Return the bean purée to the pot and cover to keep warm.
LAMB
Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb rump dry with some paper towel, and season. When the pan is hot, sear the rump fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). During the final 1-2 minutes, baste with a knob of butter. On completion, place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
GLAZE
Return the pan to a medium-high heat. Add the browned onions, cut-side down, to the pan along with ¾ of the balsamic glaze and 75ml of water. Leave to simmer for 2-3 minutes, until sticky. Drain the pickling liquid from the mustard seeds.
EAT!
Smear the bean purée onto a plate and top with the rump slices. Side with the braised onions and the green beans. Drizzle over the remaining balsamic glaze and dollop on the pickled mustard seeds. Garnish with the remaining thyme. There you have it!
Green Beans - 240g
White Wine Vinegar - 30ml
Mustard Seeds - 15ml
Baby Onions - 6
Garlic Cloves - 3
Fresh Thyme - 8g
Cannellini Beans - 360g
Crème Fraîche - 75ml
Free-range Lamb Rump - 480g
Balsamic Glaze - 75ml
BEANS
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water. Set aside. In a bowl, combine the white wine vinegar, 20ml of a sweetener of choice, and 40ml of water. Add the mustard seeds and set aside to pickle.
ONIONS
Peel the baby onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place a large pan over a medium-high heat with a drizzle of oil. When hot, add the halved onions, cut-side down, and char for 5-6 minutes, until golden. Remove from the pan and set aside.
PURÉE
Return the pot to a medium heat with a drizzle of oil. When hot, add the grated garlic and ½ the chopped thyme. Fry for 30-60 seconds until fragrant, shifting constantly. Add the drained cannellini beans and 320ml of water. Bring to a simmer for 5-6 minutes until the beans are heated through. Remove from the heat and drain. Add the warmed cannellini beans to a blender with the crème fraîche and seasoning. Pulse until smooth. Season to taste. Return the bean purée to the pot and cover to keep warm.
LAMB
Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb rump dry with some paper towel, and season. When the pan is hot, sear the rump fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the rump). During the final 1-2 minutes, baste with a knob of butter. On completion, place in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
GLAZE
Return the pan to a medium-high heat. Add the browned onions, cut-side down, to the pan along with ¾ of the balsamic glaze and 100ml of water. Leave to simmer for 2-3 minutes, until sticky. Drain the pickling liquid from the mustard seeds.
EAT!
Smear the bean purée onto a plate and top with the rump slices. Side with the braised onions and the green beans. Drizzle over the remaining balsamic glaze and dollop on the pickled mustard seeds. Garnish with the remaining thyme. There you have it!
Green Beans - 320g
White Wine Vinegar - 40ml
Mustard Seeds - 20ml
Baby Onions - 8
Garlic Cloves - 4
Fresh Thyme - 10g
Cannellini Beans - 480g
Crème Fraîche - 100ml
Free-range Lamb Rump - 640g
Balsamic Glaze - 100ml
Woolies Products in this dish
