1 tbsp olive oil
6 trimmed lamb rumps, each about 200g/8oz (see tip)
small knob of butter
For the broad beans
600g blanched, frozen broad beans, de-skinned
1 tbsp white wine vinegar
3 tbsp olive oil
1 small garlic clove, finely chopped
1 tbsp finely chopped flat-leaf parsley
For the shallot puree
85g unsalted butter
800g shallots, roughly chopped
1 bay leaf
150ml double cream
1. Start by making the shallot purée. In a large pan, melt the butter over a medium heat and stir in the shallots and bay. Season with salt and lower the heat. Cover and allow to sweat and simmer very gently for 40-50 mins until soft and translucent. They should create a lot of juices. Pour in the double cream and boil for 1 min. Remove from the heat and use a slotted spoon to put the shallots in a blender with just enough of the liquid to allow them to purée. Add more of the liquid if necessary but you should have a thickish consistency. Push through a sieve for a smoother result and set aside.
2. Heat oven to 180C/160C fan/gas 4. To cook the lamb, heat the oil in an ovenproof pan to a high temperature, season the lamb generously all over and put fat-side down and colour. Turn it over and roast in the oven for 15-20 mins depending on how you like it cooked. Remove and rest it somewhere warm.
3. For the broad beans, make a vinaigrette with the white wine vinegar and olive oil, adding the garlic and the parsley. Stir together, add to the broad beans, then tip in any meat juices from the lamb.
4. To serve, spoon some of the shallot purée onto a plate, slice the lamb quite thickly and arrange on top. Spoon around some of the broad bean vinaigrette and serve.