- 2kg fresh broad beans in the pod, or 550g/1lb 4oz frozen
A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 carrot, 1 onion and 1 celery stick, all roughly chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 garlic clove, chopped
- 1 tsp golden caster sugar, plus a pinch
- 1 tsp tomato purée
- 4 tbsp white wine vinegar
- 150ml dry white wine
- sprig of fresh thyme or rosemary
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 leg of lamb, weighing 3kg/6lb 8oz
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp chopped fresh mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- buttered new potatoes, to serve
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 250ml lamb or chicken stock
The day before, pod the beans. Bring a large saucepan of water to the boil and have ready a bowl of iced water. Drop the beans into the water, return to a rolling boil (2-3 minutes), drain and plunge them into the iced water to cool (about 2 minutes). Drain, then squeeze each one between your thumb and forefinger to skin them. Keep covered in the fridge.
Make the gravy. Heat 2 tbsp of the olive oil in a pan, add the carrot, onion, celery and garlic and brown them for 10-15 minutes. Stir in the sugar and tomato purée and let this brown too, then pour in 4 tbsp vinegar and reduce to a syrupy glaze. Tip in the wine and scrape up all the juices, then add the thyme or rosemary and the stock and simmer for 10-15 minutes. Strain, leave to cool, cover and keep in the fridge.
One and a half hours before serving, preheat the oven to 240C/gas 9/fan 220C. Rub the lamb very well with salt, pepper and the remaining olive oil, then put it on a rack in a heavy roasting tin and roast for 45 minutes for very rare. Test by pushing a skewer into the centre of the meat – the tip should come out cool but not cold. Leave the meat to rest in the oven with the door left open a little and the temperature turned down to 110C/ gas 1⁄4/fan 90C. After 15 minutes the meat should be an even rosy pink.
Melt the butter in a saucepan, add a pinch of sugar, the mint, a good pinch of salt and 1 tsp wine vinegar. Stew for a minute, then tip in the beans and 2-3 tbsp water and stew for 2-3 minutes more.
Reheat the gravy in a saucepan, tipping in any meat juices.
To serve, carve the lamb into thick slices. Put 2-3 slices on each plate with the beans and gravy. Serve with buttered new potatoes.