Ceremonial lamb with broad beans & mint

Ceremonial lamb with broad beans & mint

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(1 ratings)

Cook: 2 hrs, 30 mins - 3 hrs

More effort

Serves 6
A superb main course for a dinner party

Nutrition and extra info

Nutrition: per serving

  • kcal991
  • fat69g
  • saturates32g
  • carbs9g
  • sugars1g
  • fibre6g
  • protein81g
  • salt0.87g
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Ingredients

  • 2kg fresh broad beans in the pod, or 550g/1lb 4oz frozen
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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
    Carrot

    Carrot

    ka-rot

    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

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 leg of lamb, weighing 3kg/6lb 8oz
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp chopped fresh mint
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • buttered new potatoes, to serve
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 250ml lamb or chicken stock

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Reheat the gravy in a saucepan, tipping in any meat juices.

  6. 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.

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Comments (1)

benreynolds's picture
5

Five stars? OK it's not for the lamb as I didn't use this recipe.
However, the broad beans were great. Takes ages and is a pain if you use fresh beans but the results were great.
Will cook again but will try frozen podded beans next time...

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