Lamb roast with broad beans and basil

Ingredients

Yield:

4 servings

• For the roast

  • 700 g lamb roast made from one piece of leg and 2 small of about 300 g
  • 10 chopped fresh basil leaves
  • 2 garlic cloves
  • Olive oil
  • Freshly ground pepper and sea salt

• For the broad bean casserole

  • 200 g broad beans (blanched)
  • 3 tomatoes
  • Olive oil
  • Freshly ground pepper
  • Sea salt
  • Espelette pepper
  • 1 garlic clove finely chopped
  • 3 oz Omerto (or any tomato wine)
  • A few fresh basil leaves

Preparation

Difficulty:

Easy

Time:

15 MinutesPreparation time

Total Time:

45 Minutes

1. For the roast

   1. Preheat oven at 200 °C. Sear, with a drizzle of olive oil, the lamb roast in a baking dish. Sprinkle garlic and chopped basil on your roast. Season with freshly ground pepper and sea salt.
   2. Bake for about 10 to 12 min for a small roast of 300 g (medium-rare)

2. For the broad beans casserole

   1. Dice the tomatoes (it is not necessary to seed them)
   2. Sauté the tomatoes in a pan with a drizzle of olive oil
   3. Wait until the cooking liquid has evaporated and add the broad beans
   4. Simmer on low heat for 5-6 mi
   5. Add the remaining ingredients and the Omerto
   6. Finalize the seasoning

3. Plating

   1. Make sure to rest the roast about 5 min before plating
   2. Dispose the broad bean stew in the middle of the plate and top with 3 slices of lamb roast
   3. Serve with your favorite vegetable side dishes