Flageolet Beans with Spice Roasted Lamb Rumps

Beans: If using dried beans put them in a large bowl, cover with cold water and soak overnight. Drain and discard the water. Drain and rinse tinned beans.

Preheat the oven to 170°C - not fan bake.

Heat the oil in a large oven-proof sauté pan with a lid. Add the onion and whole cloves of garlic and cook gently until softened. Add the beans, herbs, stock, water and the olive oil. Bring to the boil, cover then place in the oven and cook for approximately 2 1⁄2 hours stirring occasionally and adding more hot water if needed. When the beans are tender, remove the parsley and thyme stalks and season.

Lamb: Combine all the ingredients for the spice mix and rub over the rumps. The lamb can be coated and refrigerated 24 hours ahead.

Preheat the oven to 200°C.

Heat a sauté pan with a little oil and sear the lamb on all sides. Roast in the oven for 12 minutes for medium rare. Remove from the oven, cover loosely and rest for 10 minutes.

To serve: Spoon the beans into warm shallow soup plates. Thinly slice the lamb rumps and lay on top of the beans. Garnish with a sprig of thyme.

If you choose to use tinned cooked beans for this dish the ingredients and cooking time need to be altered slightly as follows: Heat the oil in a sauté pan and cook the onion, garlic and thyme until tender. Add the beans and the stock and simmer for 10 minutes. Season.

Tinned flageolet beans from France are available at specialty food stores.