ingredients
Amelia Park lamb rumps, trimmed of excess fat. One lamb rump per person.
mustard with white wine and thyme (Makes one cup)
30g black or brown mustard seeds
75g yellow mustard seeds
1/3 cup white wine vinegar
1/3 cup white wine
¼ cup honey
1 tblsp lemon juice
1 tsp lemon thyme leaves
salt and pepper
tomato braised beans
2kg dried navy beans, soaked in water overnight
150ml olive oil
2 brown onions, finely chopped
4 garlic cloves, finely chopped
4 bacon rashes, diced into 1 cm pieces
300ml red wine
2.5kg tin crushed peeled tomatoes
300ml light beef stock
2 bay leaves
4 sprigs thyme
1 tsp chilli flakes
sea salt
ground white pepper
2 tsp caster sugar
method
Season lamb rump with sea salt and pepper. Char-grill to seal. Place on a tray and roast in the oven for approx 12-15 minutes for medium-rare. Rest in a warm spot for 4-5 minutes. Carve into three slices.
mustard with white wine and thyme
Place the mustard seeds in a non metallic bowl and pour the vinegar and wine. Cover and stand overnight.
Place the mustard seed mix in a food processor with the honey, lemon juice, thyme, salt and pepper. Grind the mix until smooth.
Spoon the mixture into hot, sterilised jars and seal.
Can be stored in the refrigerator for up to two months.
tomato braised beans
Boil beans in water for 30 minutes or until three quarter cooked.
Meanwhile, heat oil in a heavy-based pot. Sweat the onion and garlic until soft.
Add bacon/pancetta and sweat for a further 5 minutes.
Add the wine and cook until reduced by three quarters.
Add the tomatoes, stock, bay leaves, chilli flakes and thyme.
Season and simmer for 30 minutes.
Strain the beans and add to the stew with sugar. Simmer gently, stirring regularly until the beans are soft.
Season to taste.
to serve
Serve on a spoonful of braised beans. Top with the mustard and drizzle with some red wine jus.
wine match
Wise Winery’s 2005 Shiraz.
source: Cravings Margaret River Volume 2