250g dried borlotti beans or 300g fresh borlotti beans
1 bay leaf
1.2kg lamb rump, barked and cut into 6 portions
Olive oil, for rubbing
2 banana shallots, finely chopped
200ml red wine or sherry vinegar
A large bunch of flat leaf parsley
A large bunch of mint
6 anchovy fillets
2 tbsp capers, rinsed
A large bunch of basil
200ml extra virgin olive oil
Preheat the oven to 200C.
Soak the beans overnight if using dried beans. Boil for around 30 mins with the bay leaf until soft but not falling apart, drain and keep warm.
Rub the rump portions with a little olive oil and season. Brown the lamb in a frying pan on each side then roast for around 10 mins in the oven so that they remain pink in the middle. Leave to rest for 5 mins.
To make the salsa verde, soak the shallots in the vinegar for 15 mins. Chop the parsley, mint, anchovies and capers in a food processor. Chop the basil by hand and add to the mixture along with the olive oil, shallots and 1 tbsp vinegar to make a thick paste.
Slice the lamb and serve with a helping of the beans and a generous spoon of salsa verde.
Recipe: Giovanni Ryan