It's Throwback Thursday again and today we have a recipe from our April 2011 issue.

As part of this weekly series, we’re going to be sharing some older content from our magazine to help look back at what the Irish food scene was like when FOOD&WINE Magazine started.

This week's recipe comes from Hugo Arnold, cookbook author, food journalist and hospitality consultant. Hugo contributed to the magazine for the entirety of its run, with his Midweek Meals and Easy Entertaining features firm favourites of our readers.

Today's recipe comes from Hugo's 'Quick Fix' series, where he would highlight different seasonal dishes that could be cooked in a flash. In this issue, Hugo's dishes included poached ray with burnt butter, lime and ginger cream pots and watercress and salmon soup. 

Get the recipe for Hugo's butterflied leg of lamb with borlotti bean mash and cherry tomatoes below. 

Butterflied Leg of Lamb with Borlotti Bean Mash and Cherry Tomatoes

Serves 4

  • Bunch parsley, finely chopped
  • 6 garlic cloves, peeled and finely chopped
  • 2 tablespoons finely chopped rosemary
  • 6 tablespoons olive oil
  • Salt and pepper
  • 1 butterflied leg of lamb
  • 2 onions, peeled and finely chopped
  • 3 medium-sized potatoes, peeled and cut into 1cm chunks
  • 1 glass white wine
  • 1x400g tin borlotti beans, well rinsed and drained
  • 3 sprigs thyme
  • Bunch cherry tomatoes (20)

Method:

  1. Preheat the oven to 200ºC/gas mark 6. Combine the parsley, four of the garlic cloves, all but half a teaspoon of rosemary and three tablespoons of the olive oil. Mix well and rub into the lamb along with a seasoning of salt and pepper and set aside.
  2. Heat the remaining oil and sauté the onion and potato over a gentle heat for 10 minutes. Add the garlic and rosemary and continue to cook for two minutes. Add the wine, allow this to evaporate off and add the beans and thyme. Cover, remove from the heat and set aside.
  3. Season the lamb with salt and pepper and roast for 35 minutes along with the cherry tomatoes, allow to rest for 10 minutes and then cut into slices. Roughly chop the bean and potato mixture to form a rough mash. You can do this in a blender but far better to do it by hand. Serve the meat on top of the mash with some of the meat juices and with the cherry tomatoes on the side.

We’ll continue our Throwback Thursday series next week, so keep an eye on our website.

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