Roast Lamb With Broad Bean Mash And Mint Sauce - cooking recipe

Ingredients

4 1/3 lbs leg of lamb
2 tbsp olive oil
2 cloves garlic, crushed
1 tbsp wholegrain mustard
2 tsp finely grated lemon peel
1 tbsp lemon juice
3 1/3 lbs potatoes, peeled and coarsely chopped
8 oz fava beans
3/4 cup milk
3 tbsp butter, softened
None None FOR THE MINT SAUCE
2 cups packed fresh mint leaves
2 cloves garlic, quartered
1/2 cup olive oil
1/4 cup white wine vinegar
1 tbsp sugar

Preparation

Using a sharp knife, score lamb skin at 3/4-inch intervals. Combine lamb, oil, garlic, mustard, and lemon peel and juice in a large bowl. Cover; refrigerate for 3 hours or overnight.
Preheat the oven to 400\u00b0F. Place lamb on an oiled wire rack in a roasting pan. Roast for 1 1/4 hours, or until cooked to desired doneness. Let stand, loosely covered with foil, for 10 mins.
Meanwhile, boil, steam or microwave potatoes and beans, separately, until tender; drain. Heat milk until hot. Press potato through a ricer into a large bowl. Stir in butter and milk until smooth. Slip fava beans out of their skins. Place in a small bowl and crush roughly with a fork. Fold beans into potato mixture. Season to taste.
For the 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.
Serve lamb with bean mash and mint sauce.