1. Preheat the oven to 200°C/gas 6.

2. Score the fat on the rumps with the tip of a sharp knife. Season with salt and pepper.

3. Heat an ovenproof heavy-based frying pan until hot. Add 2 tablespoons of the olive oil, then the lamb rumps and fry until browned on all sides.

4. Place the pan in the preheated oven. Roast for 8-10 minutes, then remove from the oven and leave to rest in a warm place.

5. Put the beans and onion in a saucepan with the chicken stock. Bring to the boil, then reduce the heat and simmer for 20-30 minutes until the beans and onion are tender. Strain and reserve the stock.

6. Heat a wok or frying pan until hot. Add the remaining olive oil and the chorizo. Sizzle for a minute, then add the shallots and garlic and cook for 1-2 minutes more.

7. Add the beans and onion, and a little of the reserved bean cooking stock. Simmer gently for a few minutes until slightly reduced.

8. Put the wine and clams in a saucepan. Cover tightly and bring to the boil. Cook for 2-3 minutes or until the clams open. Discard any that remain closed. Stir in the parsley.

9. Slice the lamb and transfer to a heated serving platter. Garnish with the clams and serve with the cooked beans and chorizo.

Cooks Notes:
If you can't get hold of fresh borlotti beans, use two 400g cans of beans. Drain and rinse, and add at step 7.