Name: Lamb roast with broad bean mash
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 2 kilogram lamb leg; 2 tablespoon olive oil; 2 clove garlic, crushed; 1 tablespoon wholegrain mustard; 2 teaspoon finely grated lemon rind; 1 tablespoon lemon juice; 1.5 kilogram potatoes, coarsely chopped; 2 cup (240g) peeled broad beans; 40 gram butter; 3/4 cup (180ml) hot milk; Mint sauce; 2 cup firmly packed fresh mint leaves; 2 clove garlic, quartered; 1/2 cup (125ml) olive oil; 1/4 cup (60ml) white wine vinegar; 1 tablespoon caster sugar

Lamb roast with broad bean mash

Give your usual roast lamb dinner an extra protein kick with a side of broad bean mash. Finish off with a generous helping of mint sauce, and a glass of your favourite red.

Serves 6

Cook

45M

Marinate

Ingredients

2 kilogram lamb leg

2 tablespoon olive oil

2 clove garlic, crushed

1 tablespoon wholegrain mustard

2 teaspoon finely grated lemon rind

1 tablespoon lemon juice

1.5 kilogram potatoes, coarsely chopped

2 cup (240g) peeled broad beans

40 gram butter

3/4 cup (180ml) hot milk

Mint sauce

2 cup firmly packed fresh mint leaves

2 clove garlic, quartered

1/2 cup (125ml) olive oil

1/4 cup (60ml) white wine vinegar

1 tablespoon caster sugar

Method

1.Using sharp knife, score lamb at 2cm intervals. Combine lamb, oil, garlic, mustard, rind and juice in large bowl. Cover; refrigerate 3 hours or overnight.

2.Preheat oven to 200°C (180°C fan-forced).

3.Place lamb on oiled wire rack over large baking dish. Roast, uncovered, about 45 minutes. Cover lamb; stand 10 minutes, then slice thinly.

4.Meanwhile, separately boil, steam or microwave potato and beans until tender. Drain. Push potato through fine sieve into large bowl, then stir in butter and milk until smooth. Place beans in a small bowl and crush coarsely with fork. Fold beans into potato mixture.

5.To make mint sauce, blend or process mint and garlic until smooth. With motor operating, gradually add oil in a thin steady stream, blending until mixture is smooth. Stir in vinegar and sugar.

6.Serve lamb with mint sauce and broad bean mash.

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