Preparation time: 20 minutes, plus resting time Cooking time: 75 minutes
1.2kg boneless lamb loin roast, fat trimmed, skin on, trussed
1 large brown onion, thickly sliced
1 large carrot, roughly chopped into 3cm pieces
1 stick celery, roughly chopped into 3cm pieces 5 small rosemary sprigs, cut in half, width-wise 5 cloves garlic, peeled, left whole
60ml (1/4 cup) olive oil
200g baby green beans, trimmed 200g yellow beans (butter), trimmed 50g butter
Sourdough bread, to serve
1. Preheat oven to 200C. To roast lamb, scatter onion, carrot and celery over the base of a large roasting pan. Place lamb seam-side down.
2. Using a small paring knife, make 15 shallow incisions scattered all over the top of the rolled lamb loin roast; taking care not to cut the kitchen string. Stuff rosemary and garlic into each incision. Drizzle with oil and roast for 1 1/4 hours or until cooked to you liking. Rest for 15 minutes before carving, to serve.
3. Meanwhile, cook beans in a saucepan of boiling salted water for three minutes or until cooked but still with a crunch. Drain and place in a large bowl with butter. Season to taste.
4. To serve, divide beans among four plates and top with carved lamb. Serve with sourdough bread on the side.