Serves: 2
Ingredients:
olive oil
Tesco Finest Chef's Collection Tender Lamb Rump
seasonal green veg, to serve (optional)
crispy potatoes, to serve (optional)
You will need: a nonstick frying pan, a pair of tongs, small saucepan, sharp knife
Method:
1. Preheat oven to 200°, fan 180°C, gas 6.
2. Preheat a pan to a medium-high heat and add a tsp of oil. Place the lamb joint into the pan and evenly brown all sides.
3. Once browned, place into the foil tray provided and cook in the centre of a pre-heated oven. Cook for 23 mins (rare), 26 mins (medium), 38 mins (well done).
4. Remove the lamb from the oven and allow to rest for 2 minutes.
5. While the lamb rests, empty the cannellini bean purée sachet into a small saucepan and bring to a low simmer stirring continually for 2 minutes.
6. To plate, spread the cannellini bean purée evenly onto the plate. Slice the lamb rump against the grain and lay on top of the purée. To finish, drizzle with the wild garlic salsa and top with the pangrattato crumb.
Wine pairing: Lamb pairs well with a Spanish Rioja Reserva from our Tesco Finest range.
See more videos from the Tesco Finest Chef’s Collection
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.