Ingredients
Method
1.Place beans in medium bowl and cover with water. Soak overnight.
2.Combine ingredients for jerk marinade in large bowl. Add lamb and rub all over with marinade. Cover and refrigerate overnight.
3.Preheat oven to 180ºC (160ºC fan-forced).
4.Drain beans; rinse under cold water. Place drained beans in a medium saucepan, cover with water and bring to a boil. Reduce heat; simmer, uncovered, about 20 minutes or until tender. Drain.
5.Meanwhile, heat half of the oil in a medium flameproof casserole dish. Cook lamb until browned all over. Roast lamb, uncovered, in moderate oven about 20 minutes or until cooked as desired. Cover lamb and stand 10 minutes, then slice thickly.
6.Heat remaining oil in same cleaned saucepan. Stir brown onion, garlic, chilli and cumin over medium heat until onion softens. Add vinegar and continue stirring until liquid evaporates. Remove from heat.
7.Combine onion mixture, beans, tomato, coriander, green onion and juice in large bowl; toss gently. Serve salad with roast.
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