Bon Appetit/April 2005

Roast Leg of Lamb with Mint, Garlic, and Lima Bean Puree
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
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 5-1/4 pound boneless leg of lamb, butterflied, trimmed of most fat and sinew
coarse Kosher salt fresh mint sprigs Lima Bean Puree: 6 cups water
3 10-ounce packages frozen baby lima beans 2 garlic cloves, minced 1 large fresh rosemary spirg
5 tablespoons butter, room temperature



1 Preheat oven to 450 F. 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 stirng at 2-inch intervals. Place lamb in roasting pan. Roast until instant-read thermometer inserted into thickest part of meat registers 130 F for medium-rare, about 1 hour 15 minutes. Remove pan from oven; let lamb rest 15 minutes.
2 Remove kitchen stirng from lamb. Cut lamb into 3/4-inch-thick slices; arrange on platter. Garnish with mint sprigs. Serve with Lima Bean Puree.
3 LIMA BEAN PUREE: Combine 6 cups water, lima beans, garlic, and rosemary sprig in large saucepan. Boil until beans are very soft, about 20 minutes. Drain, reserving cooking liquid. Discard rosemary sprig. Transfer bean mixture to processor. Add butter and puree until smooth, adding some of reserved cooking liquid by tablespoonfuls as needed to moisten. Season to taste with salt and pepper.

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