Method

• 1.
  Heat 1 tbs of oil in a medium frypan over medium-high heat. Cook eschalot and garlic, stirring occasionally, for 3 minutes or until soft. Transfer to a medium bowl. Set aside.
• 2.
  Using a mortar and pestle, crush basil with a pinch of salt flakes. Add pine nuts and parmesan, and gently crush to combine, but not too finely. Stir in remaining oil. Season. Add to eschalot mixture along with breadcrumbs. Stir to combine.
• 3.
  Preheat oven to 200°C/180°C fan-forced. Place lamb skin-side down on a work surface, spread stuffing evenly over cut side, then roll and tie with kitchen string at 1-2cm intervals. Season all over. Heat extra oil in a large heavy-based, heatproof baking dish with a lid over high heat. Cook lamb for 5 minutes, turning occasionally, or until evenly golden on all sides.
• 4.
  Cover and roast for 30 minutes. Reduce oven to 160°C/140°C fan-forced and roast for 30 minutes. Remove and rest, covered, for 20 minutes (this should result in medium rare). Reserve pan juices.
• 5.
  Meanwhile for the braised broad beans, trim ends of half and set aside. Pod the remaining beans into a small bowl and discard their shells. Heat the oil in a large saucepan over medium-high heat. Cook the onion and garlic, stirring occasionally, for 5 minutes or until soft and starting to colour. Add the marjoram and cook, stirring, for 1 minute. Add vinegar, sugar and 100ml water. Bring to the boil. Add whole broad beans, cover and simmer for 10-12 minutes, shaking pan occasionally, or until tender. Remove pan from heat, stir through the reserved podded beans and stand, covered, for 3 minutes or until beans are just tender. Stir through broad bean leaves or parsley. Season to taste.
• 6.
  Serve carved lamb with braised broad beans alongside and reserved pan juices spooned over, sprinkled with extra broad bean or parsley leaves and marjoram.