Bryan Webb’s rump of Welsh Lamb with creamed cannellini beans
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
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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
- pepper
- 100ml chicken stock
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