Hazelnut-Crusted Rump of Salt Marsh Lamb with Runner Beans

Seared lamb coated in mustard and hazelnuts, roasted until tender, and served with buttery mint and chive runner beans.

Lamb Main Course High Protein Gluten Free Nut-Crusted

Estimated Nutrition

Calories

947

kcal / serving

3788 kcal total

Carbs

25.7g

per serving

102.8 g total

Fat

75.7g

per serving

302.8 g total

Protein

43.1g

per serving

172.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

English Mustard

Dairy

110

Butter

Divided use

Meat

800

Lamb Rump

Salt marsh lamb, trimmed

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

110

Hazelnuts

Roughly chopped

tsp

Rosemary

Fresh, finely chopped

tbsp

Mint

Fresh, roughly chopped

tbsp

Chives

Fresh, roughly chopped

Vegetables

300

Runner Beans

Trimmed and sliced

400

Potato

Mashed, for serving

Method

Preheat the oven to 200°C.

Season the lamb with salt and pepper.

Sear the lamb in a frying pan with 55g of butter for 3 minutes until golden.

Pulse hazelnuts and rosemary in a food processor until they resemble fine breadcrumbs.

Brush lamb with mustard and roll in the hazelnut mixture to coat.

Roast the lamb in the oven for 15 minutes and rest for 5 minutes.

Simmer runner beans in a pan with remaining butter and water for 4 minutes until tender.

Season the beans and stir in the chopped mint and chives.

Carve the lamb and serve over mashed potato with beans and pan juices.