• Prep Time:
  • Cooking Time:
  • Serves: 1 servings

Roast Chump of Lamb on Braised Beans with Sweet Garlic

  • Recipe Submitted by on

Category: Seasonal

 Ingredients List

  • 2 Chumps of lamb about
  • -450-550g each
  • 2 Sprigs fresh Rosemary
  • Salt and freshly ground
  • -black pepper


1 Onion
1 Carrot
1 Leek
1 Stick celery
15 g Butter
1 Bay leaf
(all washed with the skins
-left on and
; chopped)
Lamb stock or 1/2 bottle
-light red wine
1/2 pk Dried butter beans
3 Bulbs garlic
1/2 pt Milk
Flesh from 2 beefsteak
-tomatoes; skin and seeds
; removed
1 Sprig Rosemary
8 oz Fine French beans
8 oz New seasons butter beans;
1/4 pt Lamb stock

Stud the lamb with the Rosemary. Season. Heat a cast pan and sear the lamb
on all sides. Remove. Melt the butter and brown the vegetables. Season. Add
the wine or stock and bay leaf.

Pour the vegetables and stock into a roasting tin or dish and sit the
chumps on top (using the vegetables as a trivet). Roast in a hot oven for
approximately 25-30 minutes and then rest in a warm place for a further 10
minutes. This should give you pink lamb.

Make a sauce with the browned vegetable and cooking liquor.

Braised beans with sweet garlic cloves:

Cook the dried butter beans according to the instructions on the packet.
Leave somewhat undercooked at this stage. Cool. Remove the skins - a
tedious but simple job.

Take the whole cloves from the bulbs of garlic. You will need about 16
cloves in all. Blanch them in milk 3 times. (Cover them with milk and bring
to the boil. Remove. Discard the milk. Repeat twice more but save the last
garlic milk to add to the bean casserole). Dice the tomato flesh. Pod the
fresh butter beans. Top and tail the French beans.Take care that they are
all just cooked but not mushy. Do not stir but shake the pan. The fresh
beans should be bright. Add the tomato, blanched garlic and the garlic
milk. Remove the Rosemary. Taste and adjust seasoning if necessary.

Serve sliced on a bed of the braised beans.

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