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 Leg of Lamb Roasted with Mustard and Rosemary 

Serve with roast potatoes and some simple steamed vegetables and you will have a great meal for family and friends  

Serves 10 
Leg of Lamb Roasted with Mustard and Rosemary 
Ingredients

1 leg of lamb, 2½ kg, well trimmed

 
Topping 
  • 2 tablesp. good quality mustard
  • 2 tablesp. soy sauce
  • 1 clove garlic, crushed
  • 1 teasp. rosemary leaves, chopped
  • 2-3cm piece of ginger, peeled and grated
  • 1 tablesp. olive oil
 

To Cook

Cooking time
85 minutes 
 
Method

Preheat the oven to 220°C (430°F) Gas Mark 7.

Place the lamb in a roasting tin.  Mix the mustard, soy sauce, garlic, rosemary and ginger together and then gradually stir in the olive oil to make a paste.  Spread this mixture over the lamb. 

Put in the oven and roast for 20 minutes, then reduce the heat to 180°C (350°F) Gas Mark 4 and continue to roast for another 50 minutes.  The lamb will be cooked medium at this stage. Remove from the oven, wrap the lamb loosely in foil and allow to rest for 15 minutes before carving. 
 
Serving Suggestions

Roast potatoes and red onions roasted alongside the lamb – peel and quarter potatoes and some red onions and mix with a little olive oil, bay leaves and seasoning. Roast for the last 50 minutes in the roasting tin with the lamb.

Steamed vegetables

 
Nutritional Content
Protein: 66g 
Carbohydrates: 36g 
Fat: 36g 
Iron: 22g 
Energy: 567kcal 
 
 
Left over lamb delicious in a sandwich or wrap for next day lunch.