If you absolutely love the traditional leg roast but want a cut that you can experiment with, then look no further than the boned and rolled loin roast. With the bone removed this cut has room for you to include a stuffing and also has the added bonus of being quicker to cook and easier to carve.
Preheat oven to 200°C. To roast lamb, scatter onion carrot and celery over the base of a large roasting pan. Place lamb seam-side down.
Using a small paring knife make fifteen 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 1¼ hours or until cooked to you liking. Rest for 15 minutes before carving, to serve.
Meanwhile, cook beans in a saucepan of boiling salted water for 3 minutes or until cooked but still with a crunch. Drain and place in a large bowl with butter. Season to taste.
To serve, divide beans among four plates and top with carved lamb. Serve with sourdough bread on the side.
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