Roast Lamb with Broad Beans2017-10-18
- Servings : 2-3
1 pc. mini roast lamb
400 gms. canned tomatoes
1/4 cup red wine
1/4 cup stock
1 pc. onion, chopped
2 tbsps. fresh mint
750 gms. broadbeans, shelled
2 tbsps. fresh oregano
3 tbsps. garlic, crushed
2-4 pcs. bay leaves
Heat oven to 220ºC.
Pan sear mini roast in a lightly oiled roasting pan on stove top until browned.
Remove from pan then fry 1 chopped onion and 3 teaspoons crushed garlic.
Add tomatoes, 1/4 cup each red wine and stock, shelled broad beans, 2-4 bay leaves and 2 tablespoons each chopped mint and oregano.
Place mini roast on top of this mixture.
Estimate cooking time by weight (allowing per 100 gms): 7 to 8 minutes for rare (lamb will be pink, 9 to 10 minutes for medium, 11 to 12 minutes for well done.
Roast for estimated time, basting throughout.
Check if roast is cooked by squeezing with tongs: rare feels soft, medium has some resistance, well done feels firm.
Remove and cover for 5 to 10 minutes to let juice settle before carving.
Serve with roast potatoes. Serve 2 to 3.