Highlights
- With Cannellini Bean Puree and Wild Garlic Salsa
- Made with British Lamb
- Cooks in 40 Mins
Description
Lamb rump joint with a cannellini bean purée and sachets of wild garlic salsa and a toasted cheese crumb.For more information about our strict welfare and quality standards visit tescoplc.com.Made with British lamb. Prized for its tender texture, the lamb rump is a flavourful cut. When seared, the fat renders to create an indulgent crust bursting with a deep, rich flavour. Our Finest Chef's Collection has been skilfully developed by our chefs to bring you delicious, restaurant quality cuisine at home, without the hard work. Care and consideration has gone into every element of the dish to create a mouth watering centrepiece, perfect for sharing between two. Curated by our chefs, ready for your kitchenwith Cannellini Bean Purée and Wild Garlic Salsa
Our finest chef's collection has been skilfully developed by our chefs to bring you delicious, restaurant quality cuisine to enjoy at home. Without the hard work. Care and consideration have gone into every element of the dish to create a mouth-watering centrepiece, perfect for sharing between two.Curated by our chefs, ready for your kitchen!Service!
Red Tractor - Certified Lamb© Tesco 2025.
Pack size: 640G
Ingredients
INGREDIENTS: Lamb (46%), Cannellini Bean Purée (39%) [Water, Cannellini Beans, Milk, Shallot, Lamb Bones, White Wine, Cornflour, Butter (Milk), Fennel, Garlic Purée, Leek, Double Cream (Milk), Beef Bones, White Wine Vinegar, Lemon Juice, Sea Salt, Onion, Carrot, Tomato Paste, Salt, Thyme, White Pepper, Yeast Extract, Nutmeg, Kelp, Shiitake Mushroom, Enzymes, Parsley, Garlic, Bay Leaf, Bay], Wild Garlic Salsa [Water, Wild Garlic, Olive Oil, Capers, Concentrated Lemon Juice, Lemon Zest, Salt], Toasted Cheese Crumb [Wheat Flour, Dried Garlic, Extra Virgin Olive Oil, Parmigiano Reggiano Cheese (Milk), Dried Skimmed Milk, Water, Yeast, Lemon Peel, Black Pepper, Caramelised Sugar Syrup, Preservative (Trisodium Citrate), Acidity Regulator (Tetrasodium Diphosphate)].
Wheat Flour contains: Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin.
Allergy Information
For allergens, including cereals containing gluten, see ingredients in bold.
Produce of
Not for EU
Made using British lamb.
Number of uses
Pack contains 2 servings
Net Contents
640g ℮
Preparation and Usage
Cooking InstructionRemove all outer packaging.- Preheat a pan to a medium high heat and add a tsp of oil. Place the lamb joint into the pan and evenly brown all sides.Pan fry2 mins200°C/Fan 180°C/Gas 6, 23-38 mins- Once browned, place into the foil tray provided and cook in the centre of a pre-heated oven. Cook for 23 mins (rare), 26 mins (medium), 38 mins (well done).- Remove the lamb from the oven and allow to rest for 2 minutes.- While the lamb rests, empty the cannellini puree sachet into a small saucepan and bring to a low simmer stirring continually for 2 minutes.- To plate, spread the cannellini bean puree evenly onto the plate. Slice the lamb rump against the grain and lay on top of the puree. To finish, drizzle with the wild garlic salsa and top with the pangrattato crumb.ImportantNot suitable for microwave cooking. All appliances vary, these are guidelines only.Check food is piping hot throughout before serving. If cooked rare there is a small risk that harmful bacteria may be present. Tesco recommends that meat products are cooked thoroughly.How to prepare and plate01 Pre-heat a pan to a medium-high heat and add a tsp of oil. Place the lamb joint into the pan and evenly brown all sides.02 Once browned, place into the foil tray provided and cook in the centre of a pre-heated oven.Cook for 23 mins (rare), 26 mins (medium), 38 mins (well done). For best results, cook rare.03 Remove the lamb from the oven and allow to rest for 2 minutes.04 While the lamb rests, empty the cannellini purée sachet into a small saucepan and bring to a low simmer, stirring continually for 2 minutes.05 To plate, spread the cannellini bean purée evenly onto the plate.Slice the lamb rump against the grain and lay on top of the purée. To finish, drizzle with the wild garlic salsa and top with the pangrattato crumb.
