Roast Leg of Lamb with Mint, Garlic, and Lima Bean Purée

Ingredients for Roast Leg of Lamb with Mint, Garlic, and Lima Bean Purée

• 1/4 cup olive oil

• 1/4 cup finely chopped fresh mint

• 1/4 cup finely chopped fresh parsley

• 1 tablespoon minced fresh rosemary

• 2 garlic cloves, minced

• 1 2.4kg boneless leg of lamb, butterflied, trimmed of most fat and sinew

• Coarse kosher salt

• Fresh mint sprigs

• Lima Bean Puree

How to make Roast Leg of Lamb with Mint, Garlic, and Lima Bean Purée

Preheat oven to 232°C. Mix oil, chopped mint, parsley, rosemary, and garlic in small bowl. Place lamb, cut side up, on work surface. Sprinkle lamb generously with coarse salt and pepper and rub into meat. Spread herb mixture over top of lamb, then roll up, enclosing herb mixture completely. Sprinkle outside of lamb with coarse salt and pepper. Tie lamb with kitchen string at 2-inch intervals. Place lamb in roasting pan. Roast until instant-read thermometer inserted into thickest part of meat registers 54°C for medium-rare, about 1 hour 15 minutes. Remove pan from oven; let lamb rest 15 minutes.

Remove kitchen string from lamb. Cut lamb into 3/4-inch-thick slices; arrange on platter. Garnish with mint sprigs. Serve with Lima Bean Puree.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.