Preheat oven to 220ᵒ󠇥C. Combine coconut cream with curry paste in a bowl and brush over lamb rump. Heat oil in a frying pan over medium-high heat and brown lamb all over. tranfer to a baking tray, brush with any remaining curry mixture and roast until cooked to your liking (10-12 minutes for medium rare), then set aside to rest for 5 -7 minutes
Meanwhile, cook beans in a saucepan of boiling salted water until just tender (1-2 minutes), drain and refresh. Combine in a bowl with remaining ingredients.
To make the dressing, shake ingredients in a jar and combine.
Slice lamb across the grain, add to salad, drizzle with dressing to taste, toss to combine and serve with lime wedges.
This salad is excellent served warm for a mid-week dinner, or prepared the night before to take to work the next day - we think its worth making a double batch so you can do both. Package the dressing separately and dress the salad just before serving so it stays nice and crunchy.
There are a variety of lamb cuts that could be used in this salad including lamb backstrap (eye of loin), lamb mini roast and butterflied lamb leg.