Lamb Fricassee

“A delicious one-pot wonder, with succulent rump of lamb and a fricassee of butter beans, chorizo and oregano”

Roasted Paprika Rump Lamb

  • Serves: 8
  • Prep: 15 min
  • Cook: 10 min


  • 4 Rumps Lamb (320g each)
  • Pinch Smoked Paprika
  • 2 Rosemary Sprigs
  • 2 Cloves Garlic
  • Salt and Pepper
  • 80g Butter


  1. Season the lamb well with salt, pepper and smoked paprika.
  2. Seal the lamb in a hot frying pan with a little oil until browned all over.
  3. Place onto a roasting tray and top each lamb rump with a sprig of rosemary, 20g of butter and a crushed clove of garlic.
  4. Roast the lamb at 220ºC for 6 to 8 minutes until cooked pink.
  5. Leave to rest for 5 minutes.
  6. Carve when required.
  7. Fricassee Chorizo, Butter bean, Garlic and Oregano

Fricassee Chorizo, Butter bean, Garlic and Oregano


  • 100g Chorizo sausage
  • 2 Tins of rinsed butter beans
  • 2 Garlic cloves sliced
  • 4 Shallots sliced
  • 1 tbsp chopped oregano
  • 32 Cherry tomatoes
  • 500ml Chicken stock
  • 250ml Crème fraiche
  • 200g Baby spinach
  • Method
  1. In a little olive oil gently sauté the shallots, garlic and chorizo sausage for two minutes with out any colour.
  2. Then add in the halved cherry tomatoes and sauté for a further minute.
  3. Add the drained butter beans and chicken stock and bring to the boil.
  4. Add the spinach and wilt for 30 seconds before taking of the heat and adding the crème fraiche.
  5. Add the chopped oregano and season with salt and pepper.

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