Lamb leg roast with broad bean mash | Women's Weekly Food

Ingredients

• 2 kilogram leg of lamb
• 2 tablespoon olive oil
• 2 clove garlic, crushed
• 1 tablespoon wholegrain mustard
• 2 teaspoon lemon rind, finely grated
• 1 tablespoon lemon juice
• 1.5 kilogram potatoes
• 2 cup (240g) peeled broad beans (fava beans)
• 3/4 cup (180ml) milk
• 45 gram butter
• 2 cup fresh mint leaves, firmly packed
• 2 clove garlic, quartered
• 1/2 cup (125ml) olive oil
• 1/4 cup (60ml) white wine vinegar
• 1 tablespoon caster (superfine) sugar