- Serves: 4
- Cook Time:
- Prep Time: 45 minutes
- Effort: medium
- 4 lamb rumps, (about 300g each)
- 3 tbsp olive oil
- 1 kg fresh borlotti beans
- 1 onion, cut into chunks
- 750 ml chicken stock, preferably home-made
- 2 small chorizo sausages, thickly sliced
- 6 shallots, finely chopped
- 4 cloves garlic, finely chopped
- 225 ml dry white wine
- 20-30 clams
- 2 tbsp parsley, coarsely chopped
- black pepper
Tips and Suggestions
If you can't get hold of fresh borlotti beans, use two 400g cans of beans. Drain and rinse, and add at step 7.
1. Preheat the oven to 200°C/gas 6.
2. Score the fat on the rumps with the tip of a sharp knife. Season with salt and pepper.
3. Heat an ovenproof heavy-based frying pan until hot. Add 2 tablespoons of the olive oil, then the lamb rumps and fry until browned on all sides.
4. Place the pan in the preheated oven. Roast for 8-10 minutes, then remove from the oven and leave to rest in a warm place.
5. Put the beans and onion in a saucepan with the chicken stock. Bring to the boil, then reduce the heat and simmer for 20-30 minutes until the beans and onion are tender. Strain and reserve the stock.
6. Heat a wok or frying pan until hot. Add the remaining olive oil and the chorizo. Sizzle for a minute, then add the shallots and garlic and cook for 1-2 minutes more.
7. Add the beans and onion, and a little of the reserved bean cooking stock. Simmer gently for a few minutes until slightly reduced.
8. Put the wine and clams in a saucepan. Cover tightly and bring to the boil. Cook for 2-3 minutes or until the clams open. Discard any that remain closed. Stir in the parsley.
9. Slice the lamb and transfer to a heated serving platter. Garnish with the clams and serve with the cooked beans and chorizo.
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