Ingredients

• 2 x 400g/14oz salt marsh lamb rumps
• trimmed
• salt and freshly ground black pepper
• 110g/4oz butter
• 110g/4oz hazelnuts
• roughly chopped
• 1 tsp finely chopped fresh rosemary
• 2 tsp English mustard
• 300g/11oz runner beans
• trimmed and sliced
• 2 tbsp roughly chopped fresh mint
• 2 tbsp roughly chopped fresh chives
• mashed potato
• to serve

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Season the lamb with salt and freshly ground black pepper. Heat a frying pan until smoking
• then add half of the butter to the pan. When the butter is foaming
• add the lamb rumps and sear on all sides for 2-3 minutes
• or until golden-brown all over. Remove from the pan and set aside.
• Place the hazelnuts and rosemary into a food processor and pulse until the mixture resembles fine breadcrumbs. Tip the mixture out onto a plate. Brush the lamb evenly all over with the mustard
• then roll in the hazelnuts to coat all over.
• Place the lamb back into the frying pan and place into the oven for 12-15 minutes (for medium)
• or until cooked to your liking. Remove the lamb and set aside to rest for five minutes.
• Heat the remaining butter in a clean frying pan until foaming
• then add the runner beans to the pan. Pour in enough water to just cover the beans
• then bring to a simmer and cook for 3-4 minutes
• or until the beans are just tender and most of the liquid has evaporated. Season
• to taste
• with salt and freshly ground black pepper and stir in the chopped mint and chives.
• To serve
• carve the lamb into thick slices. Spoon the mashed potato into the centre of each serving plate and top each mound with a few slices of the lamb. Place the runner beans alongside
• then drizzle over any of the pan juices from cooking the lamb.