If you’ve ever had dreams of being a gourmet chef, tonight is your night! With our help you can whip up a sensational meal of roasted lamb rump with a walnut and mustard crust, plus a cannellini bean mash, roasted cherry tomatoes and pretty yellow beans. The elegant yet surprisingly easy elements come together for a plate worthy of the finest restaurant!
Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb rump fat in a 1cm criss-cross pattern. Season the lamb with salt and pepper and place, fat-side down, in a medium frying pan. Place the pan over a medium heat and cook undisturbed until golden, 12 minutes. Increase the heat to high and sear the lamb on all sides for 30 seconds. Transfer, fat-side up, to a medium baking dish lined with foil. Discard the fat from the pan.
While the lamb is in the frying pan, finely chop the garlic (or use a garlic press). Place the cherry tomatoes, balsamic vinegar, sugar and 1/2 the garlic in a medium bowl. Season with salt and pepper and a good drizzle of olive oil. Toss to coat. Finely chop the walnuts. In a small bowl, combine the Dijon mustard and honey.
Spread the honey-mustard mixture over the lamb. Sprinkle with the walnuts, drizzle with olive oil and season with salt and pepper. Place the cherry tomatoes around the lamb. Roast the lamb for 15-20 minutes for medium, or until cooked to your liking. Remove from the oven, transfer the lamb to a plate and cover loosely with foil. Return the baking dish to the oven until the cherry tomatoes are caramelised, 5-10 minutes.
While the lamb is roasting, pick the rosemary leaves and finely chop to get 1 tsp for 2 people / 2 tsp for 4 people. Zest the lemon to get a good pinch. Drain and rinse the cannellini beans. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the rosemary and remaining garlic and cook, stirring, for 1 minute. Add the cannellini beans and butter and cook until heated through, 2-3 minutes. Remove from the heat, add the milk, the salt, a pinch of pepper and the lemon zest. Mash with a potato masher or fork until almost smooth. Transfer to a bowl.
Wipe out the frying pan and return to a medium-high heat. Trim the ends of the broccolini and yellow beans and add to the pan with a dash of water and a good squeeze of lemon juice. Cook, tossing, until tender, 5-6 minutes. Season with salt and pepper. TIP: Add more lemon juice and water as you go to help the broccolini cook evenly.
Thinly slice the lamb and divide between plates. Serve with the cannellini bean mash, cherry tomatoes, broccolini and yellow beans. Spoon over the juices from the baking dish.