eCook Meal
Lamb Rump & Pickled Mustard Seeds
with a cannellini bean purée & fresh thyme
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R367.06
for 4 servings · R91.77 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
White Wine Vinegar needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
-
Baby Onions needs 8Peeled Baby Onions 500 g R19.99 · whole pack (size can't be divided)R19.99
-
Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
-
Free-range Lamb Rump needs 640 gFree Range Lamb Rump Steak Avg 350 g 350 g at R112.00 · 1.83× packR204.80
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Crème Fraîche needs 100 mlSour Cream 250 ml 250 ml at R38.99 · 40% of packR15.60
-
Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
-
Mustard Seeds needs 20 mlYellow Mustard Seeds 65 g R38.99 · whole pack (size can't be divided)R38.99
-
Cannellini Beans needs 480 gCannellini Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
Not in the Woolies basket — source these elsewhere:
- Balsamic Glaze
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lamb Rump & Pickled Mustard Seeds?
The preparation time for Lamb Rump & Pickled Mustard Seeds with a cannellini bean purée & fresh thyme is between 20 and 35 minutes.
What is the total time required to make Lamb Rump & Pickled Mustard Seeds with a cannellini bean purée & fresh thyme?
The total time required to make Lamb Rump & Pickled Mustard Seeds with a cannellini bean purée & fresh thyme is between 30 and 50 minutes.
How many servings does Lamb Rump & Pickled Mustard Seeds provide?
4 servings
What are the main ingredients in Lamb Rump & Pickled Mustard Seeds?
Baby Onion, Balsamic Glaze, Cannellini Beans, Creme Fraiche, Garlic, Green Beans, Lamb Rump, Mustard Seeds, Thyme, White Wine Vinegar
What is the nutritional information of Lamb Rump & Pickled Mustard Seeds?
Calories: 746, Carbs: 53 grams, Fat: grams, Protein: 37.5 grams, Sugar: 19.1 grams, Salt: 498 grams
How do I prepare Lamb Rump & Pickled Mustard Seeds?
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. 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. 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. 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. 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. 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!
What should be prepared from my kitchen to make Lamb Rump & Pickled Mustard Seeds?
Baby Onion, Balsamic Glaze, Cannellini Beans, Creme Fraiche, Garlic, Green Beans, Lamb Rump, Mustard Seeds, Thyme, White Wine Vinegar
How many calories does Lamb Rump & Pickled Mustard Seeds have?
746 calories
How much fat content does Lamb Rump & Pickled Mustard Seeds have?
grams