roasted lamb rump with white beans & bergamot pressed olive oil

“Lamb and lemon is a classic match, so acidity is important" says Pete Savage of Gerald's Bar in Melbourne. "Mount Zero's Bergamot Pressed Extra Virgin Olive Oil has a lovely citrusy character without the smack-in-the-face acidity; its subtle. Pouring it over the hot lamb really brings out its perfume, too.”

Author

pete savage, gerald’s bar

Servings

4

Category

Mains

Cuisine

Mediterranean

Ingredients

• 400g white beans (haricot or cannellini)
• 1 bay leaf
• Chicken stock to cover by 5cm, plus more as needed
• 1 medium onion, diced 
• 2 cloves garlic, sliced
• 1 bay leaf
• 10cm sprig of rosemary
• Zest of 1 lemon
• Mount Zero Arbequina Extra Virgin Olive Oil
• Mount Zero Pink Lake Salt, to taste
• Freshly cracked black pepper, to taste
• 500-600g lamb rump
• Mount Zero Arbequina Extra Virgin Olive Oil
• Mount Zero Pink Lake Salt, to taste
• Freshly cracked black pepper, to taste
• Handful of parsley, picked
• Handful of mint, picked
• ½ a red onion, finely sliced
• Simple vinaigrette, to drizzle
• Mount Zero Bergamot Pressed Extra Virgin Olive Oil

Directions

1. Rinse beans and add to a saucepan with 1 bay leaf and enough chicken stock to cover by 5cm. Bring to a boil over medium heat, then turn off and leave covered for 1 hour.
2. In another saucepan, sweat onion in some olive oil until soft then add garlic, bay and rosemary. Continue cooking for 1-2 minutes until the garlic is cooked, then add lemon zest, beans and soaking liquid.
3. Season with salt pepper and cook uncovered on low for 60-90 minutes or until tender, topping up with chicken stock as needed.
4. Once cooked, check seasoning and then put aside.
5. Preheat the oven to 200 degrees Celsius.
6. Rub lamb with Arbequina olive oil, salt and pepper and leave at room temperature for 30 minutes.
7. Sear lamb on all sides in a hot fry pan and roast for 20-25 minutes, aiming for an internal temperature of 58-60 degrees Celsius. Allow to rest for 10 mins before carving.
8. Warm beans gently in a pan until hot, then add to a share plate
9. Slice lamb into 4 pieces and place on top of the plated beans. Add a generous drizzle of Bergamot Pressed EVOO.
10. Dress and season herbs and onion with vinaigrette, then place on top of the carved meat.