Ceremonial lamb with broad beans & mint
A superb main course for a dinner party
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 2 hrs 30 mins - 3 hrs
- 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.
Per serving
991 kcalories, protein 81g, carbohydrate 9g, fat 69 g, saturated fat 32g, fibre 6g, sugar 1g, salt 0.87 g
Recipe from Good Food magazine, June 2002.
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http://www.bbcgoodfood.com/recipes/2335/
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Ingredients
- 2kg fresh broad beans in the pod, or 550g/1lb 4oz frozen
- 3 tbsp olive oil
- 1 carrot , 1 onion and 1 celery stick, all roughly chopped
- 2 garlic cloves , 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
- 1 leg of lamb , weighing 3kg/6lb 8oz
- 50g butter
- 1 tbsp chopped fresh mint
- buttered new potatoes , to serve
- 250ml lamb or chicken stock
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New potatoes with spring onions & bacon
This tasty, low fat side dish is the perfect compliment to a hearty roast
9
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 2 hrs 30 mins - 3 hrs
Ingredients
- 2kg fresh broad beans in the pod, or 550g/1lb 4oz frozen
- 3 tbsp olive oil
- 1 carrot , 1 onion and 1 celery stick, all roughly chopped
- 2 garlic cloves , 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
- 1 leg of lamb , weighing 3kg/6lb 8oz
- 50g butter
- 1 tbsp chopped fresh mint
- buttered new potatoes , to serve
- 250ml lamb or chicken stock
Per serving
991 kcalories, protein 81g, carbohydrate 9g, fat 69 g, saturated fat 32g, fibre 6g, sugar 1g, salt 0.87 g
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27 July 2012
Reynolds rated and commented on this recipe
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