Bryan Webb’s rump of Welsh Lamb with creamed cannellini beans

2 PGI Welsh Lamb rumps, trimmed
2 tbsp sunflower oil
150g dried cannellini beans or 1 tin of cooked beans
Bouquet garni (bunch of herbs tied together) of parsley, rosemary and thyme if cooking your beans
2 shallots
2 cloves of garlic
40g unsalted butter
150ml double cream
A few sprigs of tarragon
A glass of white wine
Salt and pepper
100ml chicken stock

Method

If using dried beans, follow the packet instructions and cook with a homemade bouquet garni of parsley, rosemary and thyme.
Pre heat the oven to 220ºC / 200ºC fan / Gas 7.
Heat the sunflower oil in an ovenproof frying pan and place the rumps into the hot oil fat side down. Cook for about two minutes, then turn over and season with salt and pepper and cook for a further minute, before placing into the oven for 8-10 minutes.
Meanwhile, peel and finely chop the shallots and garlic. Melt the butter in a saucepan and gently cook the shallots and garlic with a pinch of salt until soft.
Drain the beans and add to the shallots and garlic then cover with the cream.
Gently chop the tarragon leaves and add to the creamed beans, season with salt and pepper to taste. Simmer on a low heat until slightly thick.
Check the rumps and when cooked, place on a warm plate to rest in the oven for at least 10 minutes (make sure the oven is turned off so that it doesn’t cook the meat).
Drain the fat from the frying pan and place back on a medium heat. Add the white wine and a few spoons of chicken stock. When cooking, stir and scrape the juices from the side of the pan and reduce until slightly thick.
Once the beans have thickened, carve the rumps and spoon them onto the plate. Pour the juices from the frying pan over the lamb and beans.