Lamb Roast With Fava Bean Mash

• 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 400u0b0F.
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.

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

Taken from recipes-plus.com/api/v2.0/recipes/35854 (may not work)