To roast or bake means to cook by dry heat. This is one of my favourite roast dinners with a modern touch. I didn’t add a sauce because the lamb is so juicy and tender. If you prefer to use a sauce, you can serve the lamb with lamb jus, gravy or mint jelly. The white bean puree adds creaminess and works beautifully with the Lamb. The addition of truffle oil in the white bean puree compliments the woody flavour of the mushrooms.

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