Roast Lamb With Broad Bean Mash And Mint Sauce

• 4 1/3 lbs leg of lamb
• 2 tbsp olive oil
• 2 cloves garlic, crushed
• 1 tbsp wholegrain mustard
• 2 tsp finely grated lemon peel
• 1 tbsp lemon juice
• 3 1/3 lbs potatoes, peeled and coarsely chopped
• 8 oz fava beans
• 3/4 cup milk
• 3 tbsp butter, softened
• None None FOR THE MINT SAUCE
• 2 cups packed fresh mint leaves
• 2 cloves garlic, quartered
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1 tbsp sugar

1. Using a sharp knife, score lamb skin at 3/4-inch intervals. Combine lamb, oil, garlic, mustard, and lemon peel and juice in a large bowl. Cover; refrigerate for 3 hours or overnight.
2. Preheat the oven to 400u0b0F. Place lamb on an oiled wire rack in a roasting pan. Roast for 1 1/4 hours, or until cooked to desired doneness. Let stand, loosely covered with foil, for 10 mins.
3. Meanwhile, boil, steam or microwave potatoes and beans, separately, until tender; drain. Heat milk until hot. Press potato through a ricer into a large bowl. Stir in butter and milk until smooth. Slip fava beans out of their skins. Place in a small bowl and crush roughly with a fork. Fold beans into potato mixture. Season to taste.
4. 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.
5. Serve lamb with bean mash and mint sauce.

lamb, olive oil, garlic, wholegrain mustard, lemon peel, lemon juice, potatoes, fava beans, milk, butter, mint sauce, mint, garlic, olive oil, white wine vinegar, sugar

Taken from recipes-plus.com/api/v2.0/recipes/31729 (may not work)