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Roast Rump of Lamb with Pan-Fried Courgettes and a Borlotti Bean, Olive and Confit Tomato Broth

An Italian-inspired dish featuring tender lamb rump served over wilted courgettes with a flavorful bean and tomato broth.

HealthyDinnerLambMain CourseGluten Free
Estimated Nutrition
Calories
711.2
kcal / serving
1422.4 kcal total
Carbs
19.3g
per serving
38.6 g total
Fat
53.4g
per serving
106.8 g total
Protein
41.1g
per serving
82.2 g total
Cook Time
130
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
50
ml
Balsamic Vinegar
LegumesPulses
50
g
Borlotti Beans
Canned, rinsed and drained
Liquids
200
ml
Lamb Stock
Meat
350
g
Lamb Rump
Two 175g portions
NutsSeeds
2
sprig
Thyme
Leaves only
1
sprig
Rosemary
Leaves only
1
g
Salt
To taste
1
g
Black Pepper
Freshly ground, to taste
2
tbsp
Mint
Finely chopped fresh leaves
OilsFats
42
ml
Olive Oil
For tomatoes
42
ml
Olive Oil
For lamb and sautéing
Other
12
piece
Greek Black Olives
Pits removed
Vegetables
2
piece
Tomato
Skinned, quartered and seeds removed
2
piece
Shallot
Finely chopped
2
piece
Courgette
Grated

Method

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