Ceremonial lamb with broad beans & mint - Good Food Middle East

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