Roast Lamb with Baked Potatoes and Pea Puree

For the meat: Preheat the oven to 180°C (approximately 350°F).

Rinse the meat, pat dry and season with salt and pepper. Heat the oil in a skillet and sear the meat all over. Quarter the garlic bulb lengthwise. Place the meat and garlic on a baking sheet, cover the meat with the herbs, drizzle with a little olive oil and roast until pink, 30-35 minutes.

For the potatoes: Scrub and rinse the potatoes, cut in half lengthwise, season with salt and pepper, spread on a baking sheet, drizzle with olive oil and roast 30-minutes, turning occasionally until tender.

For the pa puree: Meanwhile, thaw the peas. Scrub and rinse the potatoes and steam over a pot of simmering water until knife-tender, about 25 minutes. Bring the broth to a boil in a saucepan and add the peas, mint and basil. Cover and simmer for about 5 minutes. Strain, reserving the broth and transfer the peas to a blender along with a little of the broth and puree. Peel the potatoes and press through a potato ricer. In a bowl, stir together the peas, tahini and 3 tablespoons olive oil and as much of the broth to make a thick puree. Season with salt.