Name: Roast lamb with mustard and herbs
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 6
Ingredients: 4 medium (800g) potatoes, peeled; 1 medium (150g) brown onion; 1 1/2 cup (375ml) chicken stock; 1 1/2 tablespoon dijon mustard; 3 clove garlic, crushed; 2 anchovies, drained, chopped; 2 teaspoon finely grated lemon rind; 2 kilogram lamb leg; 1/2 cup coarsely chopped fresh flat-leaf parsley; 2 tablespoon coarsely chopped fresh oregano; 1 medium (140g) lemon, cut into wedges

Ingredients

4 medium (800g) potatoes, peeled

1 medium (150g) brown onion

1 1/2 cup (375ml) chicken stock

1 1/2 tablespoon dijon mustard

3 clove garlic, crushed

2 anchovies, drained, chopped

2 teaspoon finely grated lemon rind

2 kilogram lamb leg

1/2 cup coarsely chopped fresh flat-leaf parsley

2 tablespoon coarsely chopped fresh oregano

1 medium (140g) lemon, cut into wedges

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced).

2.Cut potatoes and onion into 1 cm-thick slices. Place the potato and onion in the base of a lightly oiled baking dish. Pour stock over potatoes.

3.Combine the mustard, garlic, anchovies and rind in a small bowl. Rub lamb all over with mustard mixture. Place lamb on top of potatoes. Bake, uncovered, for about 1 hour 30 minutes or until lamb is cooked as desired.

4.Remove lamb from the dish; stand, covered, for 15 minutes.

5.Meanwhile, increase oven temperature to very hot, 250°C (230°C fan-forced). Bake the potatoes for a further 15 minutes or until browned.

6.Sprinkle the lamb with the herbs; serve with potato mixture and lemon wedges, if desired.

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Ingredients

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