Ingredients:

  • 3 kg/6 lb 8 oz Leg of Lamb
  • 3 tbsp Olive Oil
  • Salt and freshly ground Black Pepper
  • 2 kg fresh Broad Beans in the pod (yields approximately 550g/1 lb 4 oz skinned beans), or 550g/1 lb 4 oz frozen Broad Beans
  • 50g/3.5 tbsp Butter, unsalted
  • 1 tbsp fresh Mint, chopped
  • Pinch of Golden Caster Sugar
  • 1 tsp White Wine Vinegar
  • Pinch of Salt
  • 2-3 tbsp Water
  • 2 tbsp Olive Oil
  • 1 medium Carrot, roughly chopped
  • 1 medium Onion, roughly chopped
  • 1 Celery Stick, roughly chopped
  • 2 cloves Garlic, chopped
  • 1 tsp Golden Caster Sugar, plus a pinch
  • 1 tsp Tomato Purée (Tomato Paste)
  • 4 tbsp White Wine Vinegar
  • 150ml/5 fl oz Dry White Wine
  • Sprig of fresh Thyme or Rosemary
  • 250ml/1 cup Lamb or Chicken Stock
  • Buttered New Potatoes (about 1kg/2.2lbs)

Instructions:

  1. Pod the broad beans, blanch briefly in boiling water, plunge into iced water, and peel the outer skin. Refrigerate until needed.
  2. Brown chopped vegetables in olive oil. Stir in sugar and tomato purée; brown slightly. Deglaze with vinegar, reducing to a syrupy glaze. Add white wine, thyme/rosemary and stock; simmer. Strain the gravy; cool and refrigerate.
  3. Preheat oven to a high temperature (240C/gas 9/fan 220C). Rub the lamb with olive oil, salt, and pepper. Roast for a specified time, depending on desired doneness. Check internal temperature with a meat thermometer.
  4. Turn off the oven. Leave the lamb in the oven with the door ajar. This allows the juices to redistribute.
  5. Melt butter in a saucepan. Add sugar, mint, salt, and vinegar. Stir in broad beans and a little water. Stew until tender.
  6. Reheat the gravy, adding any juices from the resting lamb. Carve the lamb into thick slices. Serve lamb with broad beans, gravy, and buttered new potatoes.