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

Ingredients

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