Flageolet Beans with Spice Roasted Lamb Rumps

, from Issue #13. September, 2015
Photography by Vanessa Wu.
Flageolet Beans with Spice Roasted Lamb Rumps

A beautiful combination of flageolet beans and lamb rumps finished with a garnish of thyme. The prefect meal to please all dinner guests.

Serves: 6


250 grams dried flageolet beans or 2 x 400 gram tins of cooked*
3 tablespoons olive oil
1 large onion, sliced
8 cloves garlic, peeled
sprigs of fresh thyme
2 bay leaves
6 parsley stems
2 cups chicken stock
2 cups water
3 tablespoons olive oil

Lamb Rumps
2 tablespoons coriander seeds, toasted and ground
3 cloves garlic, crushed 1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
6 x 150-200 gram each lamb rumps

*If you choose to use tinned cooked beans for this dish the ingredients need to be altered slightly as follows:
2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, thinly sliced
sprigs of thyme
2 x 400 gram tins cooked flageolet beans
1-1 1⁄2 cups chicken stock


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.