Lamb Rump, Arrocina Bean Cream, Golden Raisins, Whipped Goat's Curd, Serrano Ham

The key to this mouth watering recipe is getting hold of some fantastice local lamb.  Fortunately, here in Devon we have a number of superb organic producers on our doorstep.

This recipe can be found in the stunning Devon Cook Book which can be purchased from Food Drink Devon.

What You Need: 

For the lamb:

4 x 200g Organic Lamb Rump

1 garlic clove (crushed)

Sprigs Lemon Thyme

1 Tub Basil Cress

2 tbsp Dijon Mustard

Olive oil for cooking

Butter for cooking

For the arrocina bean cream:

300g dried Arrocina Beans (soaked in cold water overnight)

3 leeks chopped

3 celery sticks, chopped

1 bay leaf

3 garlic cloves, crushed

Chicken stock, to cover

Cream, to taste

To serve:

100g golden raisins (macerated in oloroso sherry overnight)


6 tbsp of Devon goat's curd (whipped, seasoned and with some freshly snipped chives folded in)

8 Slices Serrano Ham, grilled until crispy

Butter, for cooking

Salt and pepper

Lemon juice, to taste

What You Do: 

For the lamb:

Preheat the over to 200c.  Season and gently sear the lamb in olive oil and foaming butter in a hot pan.  Add the crushed garlic and sprigs of lemon thyme.  Cook in the preheated oven for 10-12 minutes, then leave to rest for 10 minutes.  Brush with Dijon mustard and sprinkle with basil cress.

For the arrocina bean cream:

Cook the arrocina beans with the leeks, celery, bay leaf and garlic. Cover with chicken stock and cook until tender.  Drain and whilst still warm, blend with cream until smooth.

To serve:

Simmer and mash the macerated golden raisins.  Sweat the washed spinach in butter and season to taste with salt, pepper and lemon juice.  Slice the rested lamb and serve it with the bean cream, the golden raisins, the spinach, the whipped goat's curd and the crispy Serrano ham.

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