Marinated spring lamb roast with minted broad bean salad and lemon vinagrette

Spring has spring and I’ve been itching to make use of the wonderful produce this time of year has to offer. In keeping with my obsession with broad beans at the moment I made this wonderful broad bean and pea salad with mint from the garden which has gone crazy with spring growth. Roast lamb seemed the perfect Sunday accompaniment fo this salad.


1/2 cup of rosemary
1/2 cup of flat leaf parsley
70 ml extra virgin olive oil
juice and zest of one lemon
2 anchovies
5-10 cloves of garlic

Blend into a paste in food processor, coat lamb and refridgerate to marinate for one+ hour/s.
Preheat oven to 180ºC then cook lamb leg for about one hour for a medium done roast.

I then used a little spelt flour in the pan juices with some beef stock for a hearty gravy.

Lemon vinagrette

juice of one lemon
40 ml olive oil
1 teaspoon castor sugar
1 clove of garlic (bruised)

Put ingredients into a jar and shake. Set aside to let flavours infuse. Should be slightly sweet


1/2 cup torn mint
1/2 cup torn flat leaf parsley
couple of springs of fresh dill (torn)
2 eggs (poached)
1.5 cups of broad  beans (double podded)
1.5 cups of peas

Mix ingredients together then top with poached egg and vinagrette.

The salad was a great light alternative to roast vegetables. Sorry about the blurry second pic. 😦 Hungry hurry!



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