8 minutes (plus 5–10 minutes resting)
Lyndey Milan's braised butter beans with lamb rump is best paired with a soft red like Merlot or Grenache which matches superbly with a dish like this. Alternatively a fuller-bodied white would be lovely too - enjoy!
¼ cup (60 ml) extra virgin olive oil
2 tbsp fresh rosemary leaves
Salt and freshly ground black pepper
2 x 400g lamb rumps or 750–800g butterflied shoulder lamb
2 tbsp flatleaf parsley leaves
600g whole butter (or lima) bean pods (300g podded beans)
2 tbsp (40ml) extra virgin olive oil
2 tbsp butter
1 onion, finely chopped
1 stalk celery, finely chopped
3 garlic cloves, finely sliced
3 sprigs of thyme
1 cup (250ml) white wine or stock
1 large ripe tomato, diced
Sea salt and freshly ground black pepper
1. Pre-heat oven to 200°C (180°C fan-forced).
2. Combine 1 tablespoon (20ml) oil with the rosemary, salt and pepper and rub over the lamb. Heat remaining oil in a large frying pan over high heat, add lamb and brown well (2–3 minutes each side). Transfer to a baking tray and cook as desired (8–10 minutes for medium-rare or approx. 25 minutes for lamb shoulder). Cover loosely with foil and rest for 5 minutes (or 10 minutes for lamb shoulder).
3. For the beans: Place a frying pan over a medium heat and melt the butter with the oil. Add the onion and cook, stirring occasionally until soft and translucent. Add celery, garlic and thyme, cook for a few more minutes, then add the butter beans. Pour in the wine and bring to a simmer, tossing regularly, for 5 minutes, stir through the tomato and cook another 5 minutes or until most of the wine has been absorbed into the beans. Taste, add a splash of water if necessary and season to taste.
4. Carve lamb into slices and divide between four warm plates, spooning over any juices. Serve with butter beans sprinkled with parsley.