Lamb Rump with a Herb Crust and Butter Beans

Cut off all the fat from the rumps and trim to a tidy shape (resulting in discarding about 25% of the rump). Take the herbs off their stalks, finely chop and mix with a tablespoonful of soft butter.  Picture  .

Salt and pepper the rumps and quickly brown in some hot olive (about two minutes per side). Cover one side of the rumps with the herbs  Picture   and cook in the oven for 25 minutes at 400°F/200°C/Reg6.

Meanwhile make the cabbage  Recipe   if desired. Cut the pancetta into smallish lardons  Picture   and quickly brown in a tablespoonful of olive oil for three minutes or so. Peel and chop the onion, drop the heat, and add to the pancetta stirring from time to time until the onion is soft.

Take the butter beans out the tins discarding the liquid. Add the beans to the pancetta/onion mixture, season with salt and pepper and keep warm.

Take the rumps out of the oven and very carefully (to keep the herb crust on) cut into thick slices  Picture  , the meat should be pink. Serve the chump slices on the butter beans pouring over a little of the jus from the meat. Serve immediately  Zoom  .