500g packet frozen broad beans
⅓ cup flaked almonds, toasted
1 garlic clove, crushed
2 x 500g boned lamb loins with tail
2 tbsp olive oil
Salt and cracked pepper
Mashed potato, to serve
Minty pea & bean salad
500g peas in the pod, shelled (yields about 150g peas)
200g butter beans, trimmed
400g runner beans, ends trimmed, thinly sliced lengthways
½ bunch mint, leaves picked
⅓ cup extra virgin olive oil
⅓ cup white wine vinegar
2 tsp caster sugar
Put broad beans into a heatproof bowl and pour over boiling water to cover. Stand for 2 minutes, then drain. Peel and discard skins. Put ¾ of the broad beans into a food processor. Add almonds and garlic and process until a paste is formed.
Preheat oven to 180°C. Unroll lamb loins and lay flat on a clean surface, skin side down. Divide broad bean mixture along the centre of each loin. Roll up and tie with kitchen string at regular intervals to secure. Coat loins in oil and season. Heat a frying pan over a medium-high heat. Cook lamb until browned all over, about 8 minutes. Transfer to an oven tray and roast for 25 minutes for lamb cooked to medium. Allow to rest, covered, for 5 minutes.
To make minty pea and bean salad, bring a saucepan of water to the boil and cook peas for 3-4 minutes or until tender. Use mesh scoop to remove peas and tranfer to a bowl of cold water. Cook butter beans and runner beans the same way. Put mint leaves, oil, vinegar and sugar in a food processor and process until emulsified. Drain vegetables, transfer to bowl and toss with mint dressing and remaining broad beans. Cut lamb into slices. Serve with salad and mashed potato.