Herb-crusted leg of lamb with broad bean purée

Ingredients

For 1 serving

• Leg of lamb130 g
• Breadcrumbs10 g
• Parsley5 g
• Mint3 g
• Mustard1 teaspoon
• Dried fava beans50 g
• Chicory greens200 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, mustard,

Method

1. The night before, soak the dried broad beans in plenty of cold water. When ready to cook, drain them, cover with fresh water in a pan, bring to the boil and simmer over low heat for 35 minutes, until they fall apart.
2. Meanwhile preheat the oven to 200 °C (conventional). Finely chop the parsley and mint and mix them into the breadcrumbs with a pinch of salt.
3. Clean and wash the chicory and boil it in salted water for 8 minutes, until the stalks are tender; drain and season with a pinch of salt.
4. Season the leg of lamb with salt and pepper and sear it in a hot frying pan with a little oil over high heat for 2 minutes per side, until golden. Brush it with the mustard and press the herb crumb on top.
5. Put it in a roasting tin and roast at 200 °C for 12 minutes, until the crust is golden and the meat pink in the centre; let it rest for 3 minutes.
6. Drain the broad beans and blend them with half the oil and a pinch of salt, adding a little of their cooking water until smooth. Slice the lamb and serve with the bean purée, the chicory and the remaining oil drizzled over.