Lamb Leg with Ricotta Baby Potatoes and Almond Beans

Steps

1. oven to 210oC. Bring a large pot of salted water to the boil. Bring a full kettle to the boil. Line an oven tray with baking paper. Preheat BBQ grill to medium-high (if using).
2. Cook potatoes in pot of boiling water for 15–18 minutes, until tender. Drain well and return to pot with ricotta and mustard. Crush lightly using a potato masher and season to taste with salt and pepper. Set aside, covered, to keep warm.
3. While potatoes cook, pat lamb dry with paper towels, lightly rub both sides with lamb spice mix and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on high heat and cook lamb for about 2 minutes each side, until browned.
4. Transfer lamb to prepared tray and roast in oven for 8–10 minutes for medium (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for at least 3 minutes before slicing thickly.
5. While lamb roasts, dice tomatoes 2cm and roughly chop lettuce. Toss with first measure of vinegar and a drizzle of olive oil in a large bowl. Season to taste with salt and pepper and set aside.
6. While lamb rests, trim ends from beans and place in a small, heat-proof bowl. Cover with boiling water, cover with a plate and set aside for 3–4 minutes, until bright green and tender. Drain, return to bowl and toss with butter, almonds and white wine vinegar. Season to taste with salt and pepper.
7. spoon ricotta baby potatoes onto plates and top with slices of lamb leg. Serve salad and almond beans on the side.