Lamb leg roast with broad bean mash

lamb leg roast with  broad bean mash



1.Using a sharp knife, score lamb skin at 2cm (¾-inch) intervals. Combine lamb, oil, garlic, mustard, rind and juice in a large bowl. Cover, refrigerate 3 hours or overnight.
2.Preheat oven to 200°C (180°C fan forced).
3.Place lamb on an oiled wire rack over a large baking dish, roast about 1¼ hours or until cooked as desired. Cover lamb, rest 10 minutes.
4.Meanwhile, coarsely chop potatoes, boil, steam or microwave potato and beans, separately, until tender, drain. Heat milk until hot. Push potato through a fine sieve into a large bowl, stir in butter and milk until smooth. Place beans in a small bowl, crush coarsely with fork. Fold beans into potato mixture, season to taste.
5.Make mint sauce. Blend or process mint and garlic until smooth. With motor operating, gradually add oil in a thin steady stream, blend until mixture is smooth. Stir in vinegar and sugar.
6.Serve lamb with bean mash, accompany with mint sauce.

If you can’t get fresh broad beans (fava beans), use frozen ones, these also need the beige-green shell removed.