Bryan Webb’s rump of Welsh Lamb with creamed cannellini beans – Eat Welsh Lamb and Welsh Beef

Ingredients

• 2 PGI Welsh Lamb rumps, trimmed
• 2 tbsp sunflower oil
• 150g dried cannellini beans or 1 tin of cooked beans
• Bouquet garni (bunch of herbs tied together) of parsley, rosemary and thyme if cooking your beans
• 2 shallots
• 2 cloves of garlic
• 40g unsalted butter
• 150ml double cream
• A few sprigs of tarragon
• A glass of white wine
• Salt and pepper
• 100ml chicken stock