Roast Leg of Lamb with Mint, Garlic, and Lima Bean Purée

Ingredients

• 1 5 1/4-pound boneless leg of lamb, butterflied, trimmed of most fat and sinew
• Fresh mint sprigs
• Coarse kosher salt
• 2 garlic cloves
• ¼ cup olive oil
• ¼ cup fresh mint
• ¼ cup parsley
• + 2 more ingredients
• • 1 tablespoon fresh rosemary
  • Lima Bean Puree

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. Sprin...

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