Mustard and Herb Rubbed Leg of Lamb
A lean lamb leg joint coated with a combination of mustard, garlic and fresh herbs, roasted and served with roast potatoes and seasonal vegetables.
Ingredients
- 1kg/2.2kg lean leg of lamb
- 4 tablespoons wholegrain mustard
- 4 tablespoons English mustard
- 2 garlic cloves, peeled and finely chopped
- 6 sprigs fresh thyme leaves
- 4 sprigs fresh rosemary, finely chopped
- 2 tablespoons oil
- 675g-1kg red potatoes, peeled
- 3 large carrots, peeled, halved and cut into four lengthways
- 2 red peppers, cored, deseeded and chopped
Method
Using a sharp knife make deep incisions all over the lamb joint. Mix together the mustards, garlic and herbs. Rub over the lamb and season. If time allows cover and leave in a refrigerator for at least 30 minutes.
- Preheat the oven to 180-190°C, 160-170°C Fan, Gas mark 4-5.
Place the joint in a large roasting tray and drizzle with the oil. Roast uncovered for the calculated cooking time. Cover with foil if browning too quickly.
40 minutes before the end of the cooking time remove the roasting tray from the oven and add the potatoes, carrots, peppers and thyme around the lamb joint. Toss gently.
- Serve the lamb whole or sliced with the roasted vegetables.
Nutrition
Each serving provides:
- Energy
- 449kcal
- Fat
- 18.5g
- Saturates
- 4.5g
- Carbs
- 32.5g
- Sugars
- 10.2g
- Fibre
- 7.7g
- Protein
- 40.2g
- Salt
- 1.6g
