Lamb Roast With Fava Bean Mash Recipe

Name: Lamb Roast With Fava Bean Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None leg of lamb (about 5 1/2 lbs); 2 tbsp olive oil; 2 cloves garlic, crushed; 1 tbsp wholegrain mustard; 2 tsp finely grated lemon peel; 1 tbsp lemon juice; None None FOR THE FAVA BEAN MASH; 3 1/2 lbs potatoes, peeled and coarsely chopped; 2 cups frozen fava beans; 3 tbsp butter; 3/4 cup milk, heated; None None FOR THE MINT SAUCE; 2 cups fresh mint leaves; 2 cloves garlic, quartered; 1/2 cup olive oil; 1/4 cup white wine vinegar; 1 tbsp sugar

Servings: persons

1 None leg of lamb (about 5 1/2 lbs)
2 tbsp olive oil
2 cloves garlic, crushed
1 tbsp wholegrain mustard
2 tsp finely grated lemon peel
1 tbsp lemon juice
None None FOR THE FAVA BEAN MASH
3 1/2 lbs potatoes, peeled and coarsely chopped
2 cups frozen fava beans
3 tbsp butter
3/4 cup milk, heated
None None FOR THE MINT SAUCE
2 cups fresh mint leaves
2 cloves garlic, quartered
1/2 cup olive oil
1/4 cup white wine vinegar
1 tbsp sugar

1
Using sharp knife, score lamb at 3/4-inch intervals. Combine oil, garlic, mustard, and lemon peel and juice in small bowl. Pour over lamb in shallow dish; turn to coat. Cover; refrigerate 3 hours or overnight.
2
Preheat the oven to 400u00b0F.
3
Place lamb on oiled wire rack over large baking pan. Roast, uncovered, about 45 mins or until cooked to desired doneness. Cover lamb; let stand 10 mins, then slice thinly.
4
Meanwhile, for the fava bean mash, separately boil, steam or microwave potato and fava beans until tender. Drain. Peel fava beans to remove outer white skins. Mash potato in large bowl. Stir in butter and milk until smooth. Place fava beans in a medium bowl and crush coarsely with fork. Fold into potato mixture.
5
For the mint sauce, blend or process mint and garlic until smooth. With motor operating, gradually add oil in a thin steady stream, blending until mixture is smooth. Stir in vinegar and sugar.
6
Serve lamb with mint sauce and fava bean mash.

992

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 None leg of lamb (about 5 1/2 lbs), 2 tbsp olive oil, 2 cloves garlic, crushed, 1 tbsp wholegrain mustard, and more.

Yes, Lamb Roast With Fava Bean Mash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Roast With Fava Bean Mash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions