Simply Beef and Lamb

Mustard and Herb Rubbed Leg of Lamb

Serves: 6 Prep Time: 10 minutes Avg. cooking time for 3lb: 1 hour 50 minutes

Serve the lamb whole or sliced with the vegetables.

Ingredients

  • 1kg/2.2kg lean leg of lamb
  • 60ml/4tbsp wholegrain mustard
  • 60ml/4tbsp English mustard
  • 2 garlic cloves, peeled and finely chopped
  • 6 sprigs fresh thyme
  • 4 sprigs fresh rosemary, finely chopped
  • Salt and freshly milled black pepper
  • 30ml/2tbsp oil
  • 675g-1kg/1½-2lb red potatoes, peeled
  • 3 large, carrots, peeled, halved and cut into four lengthways
  • 2 red peppers, cored, deseeded and chopped

Cooking Times

Medium
25 minutes per 450g/1lb plus 25 minutes
Well done
30 minutes per 450g/1lb plus 30 minutes

Cooking Times

Medium
25 minutes per 450g/1lb plus 25 minutes
Well done
30 minutes per 450g/1lb plus 30 minutes

Method

  1. 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.
  2. Preheat the oven to Gas mark 4-5, 180-190°C,350-375°F.
  3. 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.
  4. 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.
  5. Serve the lamb whole or sliced with the roasted vegetables.

Method

  1. 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.
  2. Preheat the oven to Gas mark 4-5, 180-190°C,350-375°F.
  3. 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.
  4. 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.
  5. Serve the lamb whole or sliced with the roasted vegetables.