Succulent Spring Lamb Roast Broad Beans Mint Delight

Name: Succulent Spring Lamb Roast Broad Beans Mint Delight
Total time: 165 min
Ingredients: 3 kg/6 lb 8 oz Leg of Lamb; 3 tbsp Olive Oil; Salt and freshly ground Black Pepper; 2 kg fresh Broad Beans in the pod (yields approximately 550g/1 lb 4 oz skinned beans), or 550g/1 lb 4 oz frozen Broad Beans; 50g/3.5 tbsp Butter, unsalted; 1 tbsp fresh Mint, chopped; Pinch of Golden Caster Sugar; 1 tsp White Wine Vinegar; Pinch of Salt; 2-3 tbsp Water; 2 tbsp Olive Oil; 1 medium Carrot, roughly chopped; 1 medium Onion, roughly chopped; 1 Celery Stick, roughly chopped; 2 cloves Garlic, chopped; 1 tsp Golden Caster Sugar, plus a pinch; 1 tsp Tomato Purée (Tomato Paste); 4 tbsp White Wine Vinegar; 150ml/5 fl oz Dry White Wine; Sprig of fresh Thyme or Rosemary; 250ml/1 cup Lamb or Chicken Stock; Buttered New Potatoes (about 1kg/2.2lbs)

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This Spring lamb roast recipe Its a game changer Think tender lamb sweet broad beans fresh mint and a crazygood gravy Get the Sunday roast upgrade now

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Ingredients

3 kg/6 lb 8 oz Leg of Lamb
3 tbsp Olive Oil
Salt and freshly ground Black Pepper
2 kg fresh Broad Beans in the pod (yields approximately 550g/1 lb 4 oz skinned beans), or 550g/1 lb 4 oz frozen Broad Beans
50g/3.5 tbsp Butter, unsalted
1 tbsp fresh Mint, chopped
Pinch of Golden Caster Sugar
1 tsp White Wine Vinegar
Pinch of Salt
2-3 tbsp Water
2 tbsp Olive Oil
1 medium Carrot, roughly chopped
1 medium Onion, roughly chopped
1 Celery Stick, roughly chopped
2 cloves Garlic, chopped
1 tsp Golden Caster Sugar, plus a pinch
1 tsp Tomato Purée (Tomato Paste)
4 tbsp White Wine Vinegar
150ml/5 fl oz Dry White Wine
Sprig of fresh Thyme or Rosemary
250ml/1 cup Lamb or Chicken Stock
Buttered New Potatoes (about 1kg/2.2lbs)