Name: Roast leg of lamb with mustard and herbs
Cook time: 105 min
Total time: 105 min
Yield: 6
Ingredients: Roast leg of lamb with mustardandherbs; 4 (800g) potatoes, peeled cut into wedges; 1 (170g) red onion, cut into wedges; 1 1/2 cup (375ml) chicken stock; 1 1/2 tablespoon dijon mustard; 3 clove garlic, crushed; 2 anchovies, finely chopped; 2 teaspoon finely grated lemon rind; 2 kilogram leg of lamb; 1/2 cup coarsely chopped fresh flat-leaf parsley; 2 tablespoon coarsely chopped fresh oregano; 1/4 cup (60ml) olive oil; 1 (140g) lemon, cut into wedges

Roast leg of lamb with mustard and herbs

What better meal to share with family and friends than the classic roast leg of lamb. We've put together and fragrant and tasty anchovy and mustard rub to lift it to even greater heights.

Serves 6

Cook

1H 45M

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Ingredients

Roast leg of lamb with mustardandherbs

4 (800g) potatoes, peeled cut into wedges

1 (170g) red onion, cut into wedges

1 1/2 cup (375ml) chicken stock

1 1/2 tablespoon dijon mustard

3 clove garlic, crushed

2 anchovies, finely chopped

2 teaspoon finely grated lemon rind

2 kilogram leg of lamb

1/2 cup coarsely chopped fresh flat-leaf parsley

2 tablespoon coarsely chopped fresh oregano

1/4 cup (60ml) olive oil

1 (140g) lemon, cut into wedges

Method

Roast leg of lamb with mustardandherbs

1.Preheat oven to 180°C.

2.Place potato and onion in an oiled roasting pan with stock.

3.Combine mustard, garlic, anchovies and rind in a small bowl. Rub mustard mixture over lamb. Place lamb on top of potato and onion.

4.Roast lamb and vegetables for 1½ hours or until lamb is cooked as desired. Remove lamb from pan; rest, covered, 15 minutes.

5.Meanwhile, increase oven to 250°C; roast vegetables a further 15 minutes or until browned.

6.Serve lamb and vegetables topped with herbs, drizzled with oil.

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Ingredients

Method

Roast leg of lamb with mustardandherbs

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