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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.

LambMain CourseHigh ProteinGluten FreeNut-Crusted

Estimated Nutrition

Per Serving Total
Calories 947 kcals 3788 kcals
Carbohydrates 25.7 grams 102.8 grams
Fat 75.7 grams 302.8 grams
Protein 43.1 grams 172.4 grams
Cook Time
25 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
2
tsp
English Mustard
Dairy
110
g
Butter
Divided use
Meat
800
g
Lamb Rump
Salt marsh lamb, trimmed
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
110
g
Hazelnuts
Roughly chopped
1
tsp
Rosemary
Fresh, finely chopped
2
tbsp
Mint
Fresh, roughly chopped
2
tbsp
Chives
Fresh, roughly chopped
Vegetables
300
g
Runner Beans
Trimmed and sliced
400
g
Potato
Mashed, for serving

Steps

  • 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.